Balsamic Glazed Veggie Noodles
Did you know that good quality organic balsamic vinegar is a great source of resveratrol? The amount of this antioxidant polyphenol depends upon many things including the amount of time it is stored in casks. When it comes to balsamic vinegars, the older the better, and it's definitely worth paying a bit extra for ones made with organic grapes. Sadly, grapes are heavily sprayed with pesticides and fungicides which harm your health. I linked a couple of articles here and here to help you learn more about finding real balsamic vinegar.
1 medium organic butternut squash
2 medium to large organic beets
1/4 cup organic balsamic vinegar
1 tbsp raw local honey
1/8 cup organic EVOO
1/2 tsp sea salt
freshly ground black pepper, to taste
Preheat oven to 450 degrees F.
Remove the bulb end of the butternut squash, and save it for another use. Peel the long solid portion then spiralize.
Clean and trim, but do not peel, the beets. Spiralize to make noodles.
Dissolve honey and salt into the balsamic vinegar, then whisk in EVOO to emulsify.
Place the noodles on a baking sheet, pour on the dressing, and toss until coated.
Sprinkle with pepper if desired.
Place in the oven for 20 minutes, carefully turning once or twice during cooking.
Place in the broiler for an additional 3-5 minutes to finish.
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