1 cup Classico® Roasted Garlic Alfredo Pasta Sauce
Preheat oven to 425°F. Toss Brussels sprouts with 2 tbsp olive oil, salt and pepper. Arrange on large baking sheet lined with parchment paper. Roast, turning occasionally, for 18 to 20 minutes or until golden brown and tender.
Meanwhile, heat remaining oil in small skillet set over medium heat. Add breadcrumbs and cook, stirring, for 2 to 3 minutes or until toasted and lightly golden. Set aside.
Spoon Brussels sprouts into a serving dish. Top with warm pasta sauce and sprinkle evenly with toasted breadcrumbs.
Just as delicious with Classico Four Cheese Alfredo Pasta Sauce. Garnish with toasted chopped hazelnuts, if desired.