Balsamic Roasted Spiralized Beets with Brussels Sprouts and Hummus Dressing
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Servings 2
- 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
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.