Balsamic Roasted Spiralized Beets with Brussels Sprouts and Hummus Dressing

gluten freeveganvegetarian
Balsamic Roasted Spiralized Beets with Brussels Sprouts and Hummus Dressing

Balsamic Roasted Spiralized Beets with Brussels Sprouts and Hummus Dressing

Happy Monday, everyone! As you read this when it posts in the morning, I am most likely still en route home, having taken a red eye flight home Sunday evening.

Total zombie mode today.

Balsamic Roasted Spiralized Beets with Brussels Sprouts and Hummus Dressing

I’m writing this on Thursday (March 3rd), but let’s pretend it’s Monday. This past weekend, I celebrated the upcoming nuptials of one of my childhood best friends at her bachelorette party! This will have been my first bachelorette party, aside from my own last year!

We went to Palm Springs, one of my favorite places to vacation (too bad it’s 830456345 miles away on the west coast.)

Needless to say, I figured I’d schedule a super healthy post for Monday, because I’m going to be needing all of the vegetables possible. #alltheveggies

Balsamic Roasted Spiralized Beets with Brussels Sprouts and Hummus Dressing

I’m really excited about today’s recipe. And yes, the blog is still vegan! It’s still March, right?

Roasting beets are my favorite way to cook them and personally, there’s no better way to season beets than with balsamic vinegar! They become tangy, which works really well with the salty taste of the brussels sprouts, which are roasted in soy sauce.

Now for this hummus dressing. If you’re making this as a side dish for dinner, omit the dressing. But, if you’re making this for lunch or a starter salad to a meal, keep the dressing! I was trying to figure out what to serve with these veggies and I thought, “Why not just add a dollop of hummus?” Then, I was researching about lemons (a whoooole other story) and I discovered a hummus dressing with lemon from Martha Stewart.

That lady knows her stuff – this dressing is perfect!

Balsamic Roasted Spiralized Beets with Brussels Sprouts and Hummus Dressing

Now here we are. You’re going to love this recipe – and it saves well in the refrigerator, for up to 3-4 days!

If you need me, I’ll be slurping caffeine for the rest of the day.

Inspiralized

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 7 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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Balsamic Roasted Spiralized Beets with Brussels Sprouts and Hummus Dressing

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 2

Ingredients

  • For the brussels sprouts:
  • 1 heaping cup halved brussels sprouts
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons soy sauce low sodium
  • pepper to taste
  • For the beets:
  • 1 medium beet peeled, Blade C, noodles trimmed
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste
  • For the hummus dressing:
  • 1/4 cup hummus
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 tablespoon water
  • salt and pepper to taste

Instructions

  • 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.

Balsamic Roasted Spiralized Beets with Brussels Sprouts and Hummus Dressing

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15 comments

Victoria Stone says:
My Spiralizer is old... can't find the directions... can you tell me which blade is which? I have 3 and I don't think they are labeled. The only one I use is the one that makes liguini shaped things (ie: zucchini.) Thanks, Victoria
I hate sprouts what else can I use instead please?
Teri M says:
This is an excellent recipe! I didn't even add the hummus dressing. I have been using your recipes and they are really making me want the good veggies and not the junk. I already have a spiralizer but ordered two for my daughter and daughter-in-law for their birthdays. Your recipes are great and so I your cookbook but I really get motivated when I watch your videos too. Thanks!
Cathy Ammlung says:
Think maybe you could roast asparagus, or possibly broccoli florets, instead of sprouts... gonna make this tonight as a side for fish. May make hummus dressing get for all...
Lisca says:
I hate sprouts, but my hubby loves them so I thought I´d give this recipe a go. It is delicious! I am converted! What a great recipe. It turned out really well. I didn´t put the humus dressing on. We had it as a side dish to roasted cod. I cooked it all together in the oven. Even heated up the spiralized beet in the oven too. Thank you so much. I shall make this again and again!
Carie says:
This recipe is amazing! I wasn't a huge brussels sprouts fan, but this makes them taste so yummy. The first time I made it I tripled the recipe and ate it for lunch every day for a week served over Farro. Just made another triple recipe you can't wait for another weeks worth of lunches!
Carie says:
As a sidenote, the second time I made it I cut down on the amount of oil used without a change in taste. The hummus dressing puts this recipe over-the-top!
Lori Yanosich says:
We made this last night without the hummus dressing and it was fabulous! It was the first time I've made beets in the 28 years we've been married and my hubby loved it! Thanks, Alli for such great healthy ideas!

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needless to say, I really wanted to breastfeed. thankfully, I'm blessed with a strong supply. I'm able to nurse my babies, and I know many women struggle to but can't, so I will never take it for granted. #fedisbest, but I know the emotional toll the pressure breastfeeding can take on a woman and that's something I can certainly sympathize with.⁣ all mamas are warriors 💪🏼👑

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potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

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once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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