Food Friday: Inspiralized Miso Roasted Tomatoes & Carrot Noodles

By Megan Vick

 

I had the honor of getting a spiralizer for my birthday from my mother-in-law. I’ve been really getting into cooking lately, but we’ve really worked hard to cut back on pastas. While we LOVE LOVE LOVE pasta, it’s getting too heavy for us in our old age (late 20s, that’s old – right?). Robin introduced me to zucchini noodles – zoodles – and I’ve been following a blog, Inspiralized, for a while.

 

Now, I don’t know Ali – the wickedly talented chica who is the end-all, be-all for Inspiralized, but I like to think she’s my homegirl. So many dishes of hers are either vegan already or can easily be veganized by either leaving out the meat or subbing something like Beyond Meat in its place. The meals are crazy fast to make and don’t get crazy with ingredients. Her posts are super-fun and the recipes are wonderful and healthy. Check out this Miso Roasted Tomatoes & Carrot Noodles.

 

 

Miso Roasted Tomatoes and Carrot Noodles

Prep Time: 10 minutes/Cook Time: 20 minutes/Total Time: 30 minutes

Ingredients:

  • 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 (I used agave to keep it vegan)
  • 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 (I didn’t have these, so I didn’t use them – still turned out great!)
  • 2 tsp sesame seeds

Directions:

  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.

 

Now you have a delicious meal to share with your friends using your awesome new spiralizer. Thank you to Ali at Inspiralized.com for awesomeness every single day.

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