1. Preheat the oven to 400°F. Place a baking sheet in the oven to heat up. Trim the bottom of the Brussels sprouts and then slice in half from top to bottom.

2. Place the Brussels sprouts in a large bowl and add the olive oil, salt, pepper, Italian seasoning, garlic, and Parmesan cheese shreds. Gently toss to coat the sprouts.

3. Carefully remove the baking sheet from the oven and spread the Brussels sprouts over it, cut-side down, in one layer.

4. Return the baking sheet to the center rack and bake for 25-30 minutes, or until golden brown. Serve while still hot.

1. Preheat oven to 350° F.

2. Heat a skillet over medium heat. Once hot, add 2 tablespoons of olive oil, swirl to coat the pan, and add the onion. Sauté, stirring frequently, until onion is just starting to become translucent. Add the mushrooms and continue to sauté until onion is cooked through and mushrooms have released their juices, 8-10 minutes total. Add the garlic and seasonings and cook for 1-2 minutes, until fragrant.

3. While the vegetables cook, pulse the walnuts and oats in a food processor until they are a coarse meal consistency.

4. Once the vegetables are finished cooking add them to the food processor and process, scraping the sides as necessary, until the mixture comes together and looks a little sticky.

5. Pour the remaining 2 tablespoons of olive oil into a small bowl. Wet your hands lightly and roll the mixture, one tablespoon at a time, into a ball, then roll in the olive oil. Place on the baking sheet and continue until the mixture is all rolled, wetting your hands as necessary to prevent sticking.

6. Bake for 30-35 minutes, until browned and slightly firm to the touch. Serve immediately.  

Note: Natural Grocers Brand Bulk ingredients are packaged in a plant that processes gluten.