Tasty Tuesday – Balsamic Roasted Beets & Brussel Sprouts

Today’s recipe is courtesy of “inspiralized.com“.  Since I am on this new eating plan, I am loving checking out other option vegetable options…

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The only beets that I remember having were canned or mixed with vinegar and onions courtesy of my grandmother.

I have heard that roasting beets is the best way to cook with a hint of balsamic vinegar! They become tangy, which works really well with the salty taste of the brussels sprouts, which are roasted in soy sauce.

As for the hummus dressing, I like the sounds of this as an alternative since there are so many things I can’t have right now. 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! The hummus dressing with lemon is a recipe direct from Martha Stewart.  That lady knows her stuff!

It saves well in the refrigerator, for up to 3-4 days!

Prep time:  15 mins     Cook time:  15 mins      Total time:  30 mins
 Serves: 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, noodle thin
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon garlic powder
  • salt and pepper, to taste

For the hummus dressing:

  • ¼ cup hummus
  • 1 tablespoon freshly squeezed lemon juice
  • ½ tablespoon water
  • salt and pepper, to taste
Instructions
  1. Preheat the oven to 425 degrees. Line two baking sheets with parchment paper.
  2. 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.
  3. Meanwhile, prepare the beets. In a small bowl, whisk together the olive oil, balsamic vinegar and garlic powder.
  4. 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.
  5. While the beets and brussels sprouts roast, combine all of the ingredients for the dressing into a small bowl and whisk together to combine.
  6. Divide the beet noodles and brussels into two bowls and top with hummus dressing.

NUTRITIONAL INFORMATION:   Weight Watchers SmartPoints*: 7 points

Fat: 14g; Carbohydrates: 16g; Fiber: 6g; Sugars: 5g; Protein: 6g

*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.

 

Can’t wait to hear what you think….

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