Miso Roasted Tomatoes and Carrot Noodles
- 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
Preheat the oven to 425 degrees.
In a bowl, whisk the vegetable oil, vinegar, miso, ginger, seasame oil, honey, 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 in the carrot noodles, tomatoes, scallions and the dressing and toss well. Divide into bowls and top with sesame seeds.