The miso here is genius. Roasted tomatoes with miso is my new favorite pastime. While the tomatoes roast, their flavors deepen, sweeten, and eventually burst. As they burst, the miso seeps further in the tomato skin. Now, if those last two sentences didn't want to make you try this recipe, I don’t know what will. Oh, maybe the fact that boiling carrot noodles is the best way to enjoy a carrot. The noodles resemble a whole wheat spaghetti noodle; it’s actually pretty uncanny.
Miso Roasted Tomatoes and Spiralized Carrot Noodles [Vegan, Gluten-Free]
- 1/4 cup vegetable oil
- 3 tablespoons rice vinegar
- 2 tablespoon light yellow miso
- 1 tablespoon peeled and minced ginger
- 1 tablespoon toasted sesame oil
- 1 tablespoon coconut nectar (or your preferred sweetener)
- 2 teaspoons lime zest
- 2 tablespoons fresh lime juice
- Salt, to taste
- 2 pints cherry tomatoes
- 3 large carrots, peeled, spiralized
- 4 scallion stalks, thinly sliced
- 2 teaspoons sesame seeds
- Preheat the oven to 425°F.
- In a bowl, whisk the vegetable oil, vinegar, miso, ginger, sesame oil, coconut nectar, lime zest, and lime juice until smooth. Season with salt.
- On a baking sheet, toss the tomatoes with 3 tablespoons of the miso dressing and season with salt. Roast for 20 minutes, stirring, until the tomatoes are charred in spots. Scrape into a large bowl.
- While the tomatoes are roasting, bring a medium saucepan with water to a boil. Once boiling, add in the carrot noodles and cook for 2-3 minutes or until al dente. Drain into a colander.
- In a large mixing bowl, add the carrot noodles, tomatoes, scallions and the dressing and toss well. Divide into bowls and top with sesame seeds.