Frugal Foodie Mama: Garlic Parmesan Roasted Brussels Sprouts & Mushrooms

Friday, April 1, 2016

Garlic Parmesan Roasted Brussels Sprouts & Mushrooms

This is a sponsored post written by me on behalf of Marzetti® Brand
All opinions are 100% mine.
Fresh brussels sprouts & mushrooms are oven roasted until tender & caramelized & then topped with a rich & savory garlic Parmesan sauce in these Garlic Parmesan Roasted Brussels Sprouts & Mushrooms.

Springtime has arrived! And with the arrival of spring also comes some of my favorite vegetables of the season- asparagus, green beans, sugar snap peas, fresh mushrooms, and of course, Brussels sprouts. Not only does the selection of fresh veggies at the local grocers expand during the spring, but the local farmers markets start to pick up around here offering locally sourced vegetables as well. 

When it comes to fresh, crisp veggies, I like to keep it simple and flavorful. My favorite way to cook vegetables is to just simply roast them in the oven. For these Garlic Parmesan Roasted Brussels Sprouts & Mushrooms, I roasted them in the oven until the Brussels sprouts were fork tender, but the outsides were nice and crispy and slightly caramelized. The earthy roasted mushrooms pair perfectly with the sprouts. And the finishing touch? A splash of rich & savory Marzetti® Garlic Parmesan Veggie Drizzle™ Finishing Sauce! :) New Marzetti® Veggie Drizzle Finishing Sauces are the easiest & quickest way to add more flavor to your favorite roasted, grilled, boiled, or steamed springtime vegetables...

Fresh brussels sprouts & mushrooms are oven roasted until tender & caramelized & then topped with a rich & savory garlic Parmesan sauce in these Garlic Parmesan Roasted Brussels Sprouts & Mushrooms.
Garlic Parmesan Roasted Brussels Sprouts & Mushrooms
by Frugal Foodie Mama
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Ingredients (Serves 4-6)
  • 8 oz fresh Crimini mushrooms, washed & halved
  • 16 oz fresh Brussels sprouts, bottoms trimmed and then halved
  • 2 tbsp olive oil
  • 4-6 tbsp Marzetti® Veggie Drizzle™ Garlic Parmesan Finishing Sauce
Instructions
Preheat your oven to 400 degrees.
In a large mixing bowl, toss the mushrooms and Brussels sprouts with the olive oil until evenly coated. Spread out the mushrooms and Brussels sprouts in a single layer on a large baking sheet.
Roast for 20-25 minutes, mixing and turning about halfway through. The veggies are done when the Brussels sprouts start to caramelize and are fork tender.
Allow to cool slightly, and then top with zig-zags of the Marzetti® Veggie Drizzle™ Garlic Parmesan Finishing Sauce.
Serve immediately. Enjoy!
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Fresh brussels sprouts & mushrooms are oven roasted until tender & caramelized & then topped with a rich & savory garlic Parmesan sauce in these Garlic Parmesan Roasted Brussels Sprouts & Mushrooms.

This flavorful & creamy Marzetti® Veggie Drizzle™ Garlic Parmesan Finishing Sauce is the perfect finishing touch for these roasted Brussels sprouts and mushrooms! And with just 45 calories per serving, it adds a kick of rich flavor to this dish in mere seconds. Easy, peasy, and delicious! :)

Conveniently located near the pre-cut and prepared fresh veggies, Marzetti® Veggie Drizzle™ Finishing Sauces come in four delicious flavors- Garlic Parmesan, Lemon Basil, Thai Chili, and Honey Balsamic. These finishing sauces are the perfect way to add a splash of flavor to your favorite cooked vegetables before serving or to serve on the side at the dinner table so each family member can top their veggies as they please. :)
Fresh brussels sprouts & mushrooms are oven roasted until tender & caramelized & then topped with a rich & savory garlic Parmesan sauce in these Garlic Parmesan Roasted Brussels Sprouts & Mushrooms.

Fresh brussels sprouts & mushrooms are oven roasted until tender & caramelized & then topped with a rich & savory garlic Parmesan sauce in these Garlic Parmesan Roasted Brussels Sprouts & Mushrooms.

Which Marzetti® Veggie Drizzle™ Finishing Sauce are you most excited to try first- the Garlic Parmesan, Lemon Basil, Thai Chili, or Honey Balsamic?
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