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…

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….

Tasty Tuesday – Super Bowl Treats

SUPER BOWL PICTURE

Well, my main team – the J-E-T-S, may not be in the Super Bowl but I will be cheering on the Carolina Panthers.  If you are wondering why – my daughter lives in North Carolina so it is on my list of favorite teams even if I don’t claim to be their Number 1 cheerleader.

Here are some YUMMY Super Bowl snacks courtesy of the Food Network:

Hot Crab Dip Mix 3 ounces cream cheese, 1/4 cup mayonnaise, 2 teaspoons lemon juice, and hot sauce and chopped parsley to taste; fold in 1/2 pound crabmeat. Spread in a baking dish, top with breadcrumbs (preferably panko) and bake at 425 degrees F until golden, about 15 minutes.

Mustard-Beer Dip Simmer 12 ounces pale ale until reduced by half. Stir in 1/2 cup yellow mustard, 2 tablespoons brown sugar, 1 tablespoon each mustard powder and cider vinegar, and 1/2 teaspoon Worcestershire sauce; cool.

Cauliflower Hummus Toss 4 cups cauliflower florets with olive oil and 1 teaspoon curry powder; roast at 425 degrees F, 20 minutes. Puree with 1 drained can chickpeas, 3 tablespoons lemon juice, 2 tablespoons tahini, 1 garlic clove, and salt to taste. Blend in 2 tablespoons olive oil

Latin Chip Mix Combine 3 tablespoons melted butter with 1 teaspoon each ground cumin and chipotle chile powder. Toss with 3 cups black bean chips, 1 cup corn nuts, 1 thinly sliced jalapeno and 2 teaspoons lime zest. Bake at 400 degrees F, 10 minutes, stirring once.

Kettle Corn Put 3/4 cup popcorn kernels and 3 tablespoons each sugar and vegetable oil in a large heavy-bottomed pot. Partially cover and cook over high heat, shaking, until the popping stops. Season with salt.

Tex-Mex Shrimp Cocktail Mix 3/4 cup ketchup, two 4-ounce cans chopped green chiles, and 2 tablespoons each lime juice, horseradish and chopped cilantro. Serve with chilled cooked shrimp.

Breaded Pork Sliders Boil 1/2 cup ketchup, 1/4 cup each sake and Worcestershire sauce, 2 tablespoons each sugar and mirin, and 1 tablespoon each minced garlic and ginger, 5 minutes. Pound 1/2 pound pork cutlets until thin. Coat in flour, then beaten egg, then breadcrumbs (preferably panko); fry in hot oil. Slice and serve on 12 mini buns with the ketchup sauce.

Breaded Veggie Sliders Make Breaded Pork Sliders (No. 41), replacing the pork with cremini mushroom caps and/or sliced Japanese eggplant. Add shredded cabbage and sprinkle with toasted sesame seeds.

Shrimp Sliders Combine 2 tablespoons each mayonnaise and whole-grain mustard, 1 teaspoon Worcestershire sauce, and minced parsley and hot sauce to taste. Season 1 pound butterflied shrimp with salt and cayenne. Dip in buttermilk, coat in cornmeal and fry in hot oil. Serve on mini seeded buns with lettuce, pickles and the mustard sauce.

Mini Veggie Pockets Warm 12 mini pitas. Cut off the tops and fill with hummus, crumbled feta and chopped olives, cucumber, lettuce and tomato.

What will your Super Bowl snack table look like?  Share your favorite recipes with us..

Have a ThirtyOne-derful day!