Spiralized Zucchini with Roasted Brussels Sprouts
 
 
Spiralized Zucchini with Roasted Brussels Sprouts
Recipe By:
Ingredients
  • 3-4 large fresh zucchini
  • ½ pt. red cherry tomatoes, halved
  • ½ pt. yellow cherry tomatoes, halved
  • 2 (8-10 oz.) bag fresh Brussel sprouts, cleaned and halved
  • Extra virgin olive oil
  • Sea salt, black pepper, garlic powder
  • Chef Paul Prudhomme’s Magic Seasoning Blend-Sweet and Spicy
  • Juice of two lemons
  • ¼ c. Worcestershire sauce
  • ¼ c. Marzetti Simply Dressed Vinaigrette-Lemon
  • Castillo Pinar Balsamic Reduction Vinegar-Citrus
Instructions
  1. You will need a Spiral Vegetable Slicer or use the blade on a food processor if available and make the zucchini noodles. I like the thicker noodles because they stay firmer.
  2. In a 9x13” baking pan, spray with PAM.
  3. In the pan, mix the zucchini noodles, tomatoes and Brussel sprouts.
  4. Drizzle with olive oil and season with salt, pepper, garlic powder and the Magic Seasoning.
  5. Mix together the fresh lemon juice, Worcestershire, and the Marzetti dressing.
  6. Pour over the veggies and mix well.
  7. Drizzle over the top the reduced balsamic vinegar.
  8. Place in 350 oven and cook for 30-40 minutes until the Brussel sprouts are tender. Stir every now and then to cook evenly.
Notes
*****You can buy a very inexpensive Spiral Vegetable Slicer at Walgreens or Wal-Mart or most grocery stores. There are the expensive ones but they cheaper ones work just as well. Marzetti makes salad dressings. The newest is the Lemon that I love on everything from fish to veggies and salads. The Balsamic Reduction sauce can probably only be found in specialty stores like Fresh Market, Whole Foods. You can go on-line and buy there also. This is a staple in my kitchen. I use it all the time on any and everything. I could just drink it from the bottle!
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/spiralized-zucchini-roasted-brussels-sprouts/