Sheet-Pan Kombu Seaweed and Tagliatelle Bowl

Tender kombu seaweed paired with brussels sprouts, daikon radish and serrano pepper and tagliatelle, finished with marjoram and chives and a hit of dried parsley and cardamom. 1. Pat the kombu seaweed dry and season with sea salt, dried parsley and cardamom. 2. Heat coconut oil in a heavy pan and pan-fry the kombu seaweed until it develops a deep golden crust, about 18 minutes. 3. Add brussels sprouts, daikon radish and serrano pepper to the pan and cook until just tender, stirring in marjoram and chives for fragrance. 4. Cook the tagliatelle separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of ranch dressing and a scattering of tilsit cheese before serving hot.