Miso Roasted Tomatoes and Carrot Noodles

gluten freeveganvegetarian
Miso Roasted Tomatoes and Carrot Noodles

Miso Roasted Tomatoes and Carrot Noodles

I promise I’m not running out of ideas for the blog. In fact, it’s just the opposite – my Evernote list has grown so big, I have to Command-F every time to search through the recipe names.

However, I’ve put off making this recipe for too long – it’s another magazine recipe I’ve wanted to Inspiralize.

And this time, I’ve saved you 676 total calories, or, 169 calories per serving. Talk about bikini season…

Call it bad timing (two unoriginal recipes in one week) or call it crafty – I like crafty better.

Miso Roasted Tomatoes and Carrot Noodles

Why reinvent the wheel? The beauty of spiralizing is that it makes even the most unhealthy of recipes diet-compliant. Diet-compliant…. kinda rhymes!

I know I sound crazy, but, I just finished a 5 hour day of recipe testing for the cookbook. That’s 5 nonstop hours of cooking, cleaning, cooking, cleaning, etc. I’m not complaining, just trying to make an excuse for my ramblings today.

Actually, I’ve been loving recipe testing for the cookbook. It’s a nice break from cooking for the blog – there’s less pressure. When I’m cooking for the blog, I’m constantly concerned about timing. And appearance.

Miso Roasted Tomatoes and Carrot Noodles

You know… how will this look on a plate? What bowl am I going to use? Should I use the yellow napkin and the green salt and pepper shakers or is that overkill? Will the noodles look soggy if I plate them early?

All types of thoughts. When I’m cookbook testing, I’m blaring music, putting in a pinch of that, a pinch of this and scribbling it down on a piece of paper. It doesn’t matter if something sits too long and wilts. I don’t have to think about “styling.” It’s just me, my kitchen and paper and pen.

Totally cas…ual.

Miso Roasted Tomatoes and Carrot Noodles

I can’t wait for y’all to see this cookbook, by the way. It’s coming along very, very, and very well.

Now for this recipe. It was featured in Food & Wine magazine’s April 2014 edition. Ever since I saw it, I wanted to Inspiralize it and now is the moment it’s come true.

Miso Roasted Tomatoes and Carrot Noodles

Originally, I was going to use zucchini noodles, but I didn’t have enough to photograph it, but I did have some extremely large carrots. Thus, Miso Roasted Tomatoes and Carrot Noodles (original recipe found here).

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 Carrot Noodles

See.. what did I tell you? Rambling.

It’s 6:30pm, time to make dinner – er, my 7th meal of the day… eh, no pain, no gain!



Miso Roasted Tomatoes and Carrot Noodles

Yields 4

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe


  • ¼ cup vegetable oil
  • 3 tbsp rice vinegar
  • 2 tbsp light yellow miso
  • 1 tbsp peeled and minced ginger
  • 1 tablespoon toasted sesame oil
  • 1 tbsp honey
  • 2 tsp lime zest
  • 2 tbsp fresh lime juice
  • salt, to taste
  • 2 pints cherry tomatoes
  • 3 large carrots, peeled, Blade C, noodles trimmed
  • 4 scallion stalks, thinly sliced
  • 2 tsp sesame seeds


  1. Preheat the oven to 425 degrees.
  2. In a bowl, whisk the vegetable oil, vinegar, miso, ginger, seasame oil, honey, lime zest and lime juice until smooth. Season with salt.
  3. 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.
  4. 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.
  5. In a large mixing bowl, add in the carrot noodles, tomatoes, scallions and the dressing and toss well. Divide into bowls and top with sesame seeds.

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Anonymous says:
Sounds spectacular! Haven't even received my Spiralizer in the mail yet. Just ordered the other day. You certainly are an inspiration. Every recipe looks great!
So happy you got a spiralizer! Thanks for the kind comment!
jossmor says:
No more apologizing for spiralizing another sourced recipe! If I know the recipe, you have redesigned it so I can eat it. If I don't know the recipe, you have introduced me to it. Both considerations are worthy of your time and mine! Can't wait to try this one...
jesusan says:
This recipe sounds like a real winner. I would probably end up using less oil (unless there is a good reason for using so much). I'm not fat-phobic but I really don't like what too much oil does for the taste of a salad.
It's definitely needed to even out the miso, but you could use a bit of water to even it out (if you reduce the oil!)
jesusan says:
Thanks for the suggestion to substitute water, Ali. It has been years since I've had miso, and I had forgotten how strong the flavor is.
I love this, the miso and roasted tomatoes must give it a ton of flavor!
realfoodbydad says:
Love the flavors in this, so great, healthy and the perfect summer treat
Thanks, I'm so glad you like it!
Carol says:
What brand of miso did you use? I see that you filed this under gluten free and I have not been able to find gluten free miso.
Joanne says:
I made the original F&W version of this!! And loved it. But you're right, I would probably love it even MORE with fewer calories!

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I have nothing prolific to say today (I’ve just been madly testing recipes for this project I’ll be announcing soon) except that today was the first day in my life that I actually enjoyed sliced tomatoes on a sandwich. 🍅 🍞⁣

I’m not a fan of raw tomatoes, except in something subtle like a pico de gallo or if they’re a tiny part of a meal, like a garnish. but today, I made this chickpea tuna salad melt with tomatoes and spinach and LOVED it. 👍🏼⁣

it got me thinking… I can’t be the only one. do you like raw tomatoes? 🤔

luca made a friend today! 👦🏼 🚴‍♂️⁣

one of the things that has made me sad during COVID has been that Luca hasn't spent much time with other kids his age. this summer, we had a little pod of a few kids, but slowly but surely, as the year went on, kids moved to the suburbs, enrolled in school (we didn't feel comfortable), and then as the temperature dropped, the rest of the kids stopped braving the cold and since we felt uncomfortable with indoor playdates, it was really just our little family hanging out. and Luca wasn't hanging out with anyone his age much. ⁣

I have so many thoughts on this. will this change his personality and social skills forever? will he be socially awkward? will he lose out on so many developmental milestones? will this affect his emotional awareness? the list goes on. I know it's only a year or so, but that's over 1/3 of his entire life!⁣

and now that we're in Florida, we just keep to ourselves at my parents' house and don't see any other kids. it's so nice to be together as a family, and I know so many families can't be together right now, so I'm so grateful for that. the other day, Luca saw a 7-year-old boy on a bike in my parents' neighborhood and he asked us if he could be his friend. I almost broke down in tears.⁣

so by chance, we were out on his bike this afternoon and sure enough, we saw the little boy again, riding his bike, with his mother. in that moment, I knew I had to make a move - so I called out to the mother and asked her, "I know this is going to sound weird, but my son would love to hang out with your son! I'd love to get your number so they can ride bikes together sometime!" I was so nervous, haha! ⁣

and just like that, Luca made a friend! they immediately started riding their bikes together (it was so cute I couldn't handle it!!!) and Roma even came a little bit later and literally slipped her hand into the little boy's hand, it was like she was starving for that connection. it was so adorable, and I'm so happy for Luca to have someone to safely play outside with and so I can shed some of this mama worry.⁣

as for these chocolate donuts, search the blog, they’re an oldie but a goodie! 🍩🍫

it's a mouthful, but it's mouth-watering. 👅 my TERIYAKI SALMON with RICED BUTTERNUT SQUASH and SESAME BROCCOLI 🥦  is live on the blog, and it's another must-add to your weekly meal plan. okay I say that all the time, but seriously - I'm only sharing recipes I make for our family, and these have all been slam dunks 🏀⁣

and last week I started the #inspiralizedmealplanideas hashtag so we'd have a running list of weekly meal ideas from this community, and it's a Monday thing, so tell me - what's ONE meal you're making this week? 🍴 leave it in the comments below and be sure to check back to see what other people are making and even SAVE this post for future reference! 📌⁣

#teriyaki #easydinners #healthydinners #salmondinner #salmonrecipes #feedfeed #f52grams #huffposttaste #thewayweeat #makemewhole #eatingwelleats #foods4thought #thekitchn #eatmoreveggies