Garlic Parmesan Roasted Brussels Sprouts & Mushrooms

Garlic Parmesan Roasted Brussels Sprouts & Mushrooms

This is a sponsored post written by me on behalf of Marzetti® Brand.

All opinions are 100% mine.

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...


  • 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
Read the whole recipe on Frugal Foodie Mama