This robust soup is a meal in itself. Sprinkle with grated Parmesan cheese and serve with crusty Italian bread.
8 cups Brussels sprouts, trimmed and cup in half
3 tbsp Olive oil, divided
1/4 tsp. Salt
1/4 tsp. Freshly ground pepper
1/4 cup Dry breadcrumbs
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.