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Miso-Ginger Sauce on Roasted Vegetables

Sesame seeds are key to making it pretty.

This was my second attempt at enjoying this dressing, and it was a success. A friend had spoken highly of the sauce recipe, and so I tried it, but instead of putting it on roasted vegetables (as in the original Smitten Kitchen recipe), I thought it would be good on salmon and spinach. The result was way too rich and salty-tasting. But with the sweet nuttiness of roasted vegetables, this has the potential to become a new favorite meal.

It's a good way to use tahini, if you are tired of keeping tahini around just to make the occasional hummus. Of course, it requires the purchase of another seldom-used ingredient: miso. Looks like I will be finding some more miso-based recipes in the near future... stay tuned.

If anyone finds a good use for this sauce beyond roasted vegetables, let me know! It's delicious and I think there's good potential there... but the salmon debacle has left me reluctant to branch out at the moment. I'd love to find a protein that goes well with it... maybe this same recipe plus tempeh?


The Recipe (taken from Smitten Kitchen):
1 tb ginger root, grated
1 garlic clove, minced
2 tb white miso
2 tb tahini
1 tb honey
1/4 c rice vinegar
2 tb sesame oil
2 tb olive oil

vegetables (I used broccoli and sweet potato as the original recipe suggests)
rice, for serving
toasted sesame seeds, for serving
  • Roast vegetables in olive oil, salt, and pepper (temperature and cooking time depend on your vegetables)
  • Blend sauce ingredients in food processor
  • Build a bowl with rice, vegetables, a small amount of sauce, and sesame seeds

The Verdict:
Overall grade: B+
Overall reason: I want it to have more protein. I'll keep working on this...
Time to prepare: 10 minutes of work, 40 minutes of roasting
Husband quote: "This is GOOD. Sweet potatoes."




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