Balsamic Roasted Spiralized Beets with Brussels Sprouts and Hummus Dressing
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- salt and pepper to taste
- 2 teaspoons extra virgin olive oil
- pepper to taste
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 2 teaspoons soy sauce low sodium
- 1 tablespoon freshly squeezed lemon juice
- 1/4 easpoongarlic powder
- for the brussels sprouts:
- 1 heaping cup halved brussels sprouts
- for the beets:
- 1 medium beet peeled blade c, noodles trimmed
- for the hummus dressing:
- 1/4 uphummus
- 1/2 ablespoonwater
- Carbohydrate 6.66890833552388 g
- Cholesterol 0 mg
- Fat 5.46554832897132 g
- Fiber 1.35495831476802 g
- Protein 1.02678416672121 g
- Saturated Fat 0.75886166606436 g
- Serving Size 1 1 Serving (67g)
- Sodium 263.443822920225 mg
- Sugar 5.31395002075586 g
- Trans Fat 0.168226666548544 g
- Calories 78 calories
Preheat the oven to 425 degrees. Line two baking sheets with parchment paper.On one of the baking sheets, lay out the brussels sprouts. In a small bowl, whisk together the oil and soy sauce and drizzle over the sprouts. Toss the sprouts to combine and then season with pepper. Roast for 15 minutes.Meanwhile, prepare the beets. In a small bowl, whisk together the olive oil, balsamic vinegar and garlic powder.On the other baking sheet, lay out the beet noodles and drizzle with the balsamic mixture. Toss the noodles together until combined and season with salt and pepper. Roast for 7 minutes or until al dente.While the beets and brussels sprouts roast, combine all of the ingredients for the dressing into a small bowl and whisk together to combine.Divide the beet noodles and brussels into two bowls and top with hummus dressing.
