Can I use a different type of miso for the dressing?

The recipe specifies light yellow miso for its delicate flavor, but you could experiment with white miso for a milder taste or red miso for a stronger, more pungent profile if you prefer.

What's the best way to get the tomatoes charred evenly?

Roast the tomatoes at 425 degreesF for 20 minutes, making sure to stir them halfway through. This high heat and stirring helps them char in spots and release their juices.

Can I prepare the miso dressing in advance?

Yes, the miso dressing can be whisked together and stored in an airtight container in the refrigerator for up to 3 days. This makes assembly quicker when you're ready to eat.

Are there any tips for spiralizing carrots if I don't have a spiralizer?

If you don't have a spiralizer, you can use a vegetable peeler to create wide, thin ribbons, or julienne the carrots by hand. The texture will be different but still delicious.

How long do leftovers of this dish keep?

This dish is best enjoyed fresh, as the carrot noodles can soften over time. If you have leftovers, store them in an airtight container in the refrigerator and consume within 1-2 days for optimal texture.

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Miso Roasted Tomatoes and Spiralized Carrot Noodles
[Vegan, Gluten-Free]

AM By: Alissandra Maffucci

Author Bio

Alissandra Maffucci is an enthusiastic home cook and blogger at Inspiralized. Inspiralized offers a creative new... Read More

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A vibrant bowl of Miso Roasted Tomatoes and Spiralized Carrot Noodles, garnished with fresh green scallions and sesame seeds.

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Miso Roasted Tomatoes and Spiralized Carrot Noodles [Vegan, Gluten-Free]

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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... Read More

Ingredients You Need for 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

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How to Prepare Miso Roasted Tomatoes and Spiralized Carrot Noodles [Vegan, Gluten-Free]

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.