Go Back

Balsamic Roasted Spiralized Beets with Brussels Sprouts and Hummus Dressing

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 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.