This Sesame Ponzu Vinaigrette is so versatile - use it to jazz up grilled tofu, chicken or fish.
Ingredients:1 pound carrot, peeled and cut into ¾” thick diagonal pieces
2 teaspoons cooking oil or olive oil
1 tablespoon ponzu sauce (I prefer Mitsukan Ponzu Sauce)
1 teaspoon sesame seeds
1 tablespoon chopped green onions
½ teaspoon roasted sesame oil
Roast the carrots until just tender but slightly crunchy at 375F for 15-18 minutes. In a small bowl, whisk together the remaining ingredients. Toss with the cooked carrots.