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Spiralized Zucchini with Roasted Brussels Sprouts
| Spiralized Zucchini with Roasted Brussels Sprouts | Print |
Recipe By: Alice Morrow
Spiralized Zucchini with Roasted Brussels Sprouts
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
- 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.
- In a 9x13” baking pan, spray with PAM.
- In the pan, mix the zucchini noodles, tomatoes and Brussel sprouts.
- Drizzle with olive oil and season with salt, pepper, garlic powder and the Magic Seasoning.
- Mix together the fresh lemon juice, Worcestershire, and the Marzetti dressing.
- Pour over the veggies and mix well.
- Drizzle over the top the reduced balsamic vinegar.
- 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!
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