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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Adventures of a healthy-ish pseudo-foodie

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