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Miso Roasted Tomatoes and Carrot Noodles

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients

  • ΒΌ 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

Instructions

  • 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.