This vinaigrette recipe is extremely versatile and can be used as a marinade, salad dressing, or even to dip vegetables. This is one of my favorite FODMAP side dish recipes to make as it’s so easy to make and packed with flavor. The miso comes in a large sized container which lasts for months in the refrigerator.
I had no idea how many benefits there were from adding miso paste to your diet. Check them out below:
- Minerals. There are several benefits to consuming miso soup as part of your regular diet. Miso is high in zinc which can help to heal wounds and boost the immune system. The high amounts of copper and manganese in this ingredient can also help to protect the body from oxidative damage from free radicals while improving overall energy levels.
- Antioxidants. Miso also contains high amounts of antioxidants which will further boost the immune system and limit the damage. Miso contains vitamin K which assists with blood clotting to prevent excessive bleeding during injury.
- Dietary Fiber. Miso is also high in dietary fiber that can improve overall digestive health. It helps to stimulate digestive fluid production in the stomach, replaces essential probiotics and strengthens the quality of lymph fluid and blood for better overall bodily function.
- Essential Bacteria. Miso is fermented, which means this product contains essential bacteria that can improve the digestive system. Fermented products, particularly those made of soy like miso, have been found to lower women’s risk of breast cancer. It can also help to control estrogen levels in a woman’s body.
Roasted vegetables plus this miso vinaigrette make for a delicious side dish!
- An assortment of Vegetables-approximately 4 cups (I used eggplant, zucchini, green beans, & carrots)
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Teaspoons Sesame Oil
- 1/4 Cup Rice Vinegar
- 3 Tablespoons White Miso
- 1 Tablespoon Tamari (or soy sauce if you are not gluten-free)
- 2 Tablespoons Maple Syrup
- 1/2 Teaspoon Fresh Ginger, grated (optional)
- 1 Tablespoon Sesame Seeds
- 1 Tablespoon Green Onions, diced
- Preheat oven to 400 degrees.
- On a lined baking sheet, spread out vegetables and drizzle with olive oil. Roast for about 40 minutes, flipping once.
- While vegetables are roasting, combine all remaining ingredients in a small bowl and whisk well.
- Serve sauce over vegetables.
The sauce will remain fresh in the refrigerator for a few days.
Serve over rice or quinoa.
Keywords: fodmap roasted vegetables, fodmap vegetable recipe