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Sautéed Brussels Sprouts with Sage Bread Crumbs

A bowl cradles a spoon and seasoned Brussels sprouts with diced pancetta

PC Baby Brussels Sprouts - Frozen

Sautéed Brussels Sprouts with Sage Bread Crumbs

One-skillet sides make all the difference when preparing multi-course holiday meals – no jostling ov...

One-skillet sides make all the difference when preparing multi-course holiday meals – no jostling over oven space and fewer dishes to tackle at the end of the night. This colourful dish is made using frozen Brussels sprouts, which take just minutes to cook, and gets topped with crispy herbed bread crumbs for a hit of crunch.

  • Level: Easy
  • Preparation: 5 mins
  • Ready in: 25 mins
  • Serves: 8
  • Dish Type: American, Canadian, Vegetarian
  • Season: Holiday
  • Course: Side
  • Main Ingredient: Baby Brussels Spouts
  • Amount Per Serving

    % Daily Value

  • Calories

    140 cal

  • Total Fat

    8 g

  • Saturated Fat

    3 g

  • Sodium

    300 mg

  • Total Carbohydrate

    14 g

  • Dietary Fiber

    5 g

  • Sugars

    3 g

  • Protein

    7 g

Sautéed Brussels Sprouts with Sage Bread Crumbs

A bowl cradles a spoon and seasoned Brussels sprouts with diced pancetta

PC Baby Brussels Sprouts - Frozen

  • Amount Per Serving

    % Daily Value

  • Calories

    140 cal

  • Total Fat

    8 g

  • Saturated Fat

    3 g

  • Sodium

    300 mg

  • Total Carbohydrate

    14 g

  • Dietary Fiber

    5 g

  • Sugars

    3 g

  • Protein

    7 g

How to make

Ingredients

  • 1 tbsp (15 mL)

    PC® Unsalted Country Churned Butter
  • 1/3 cup (75 mL)

    Panko bread crumbs
  • 2 tbsp (25 mL)

    Finely chopped fresh sage
  • 2 tbsp (25 mL)

    Olive oil
  • 2 pkg (500 g each)

    PC Baby Brussels Sprouts, frozen
  • 1/2 tsp (2 mL)

    Each salt and freshly ground black pepper
  • 3

    Shallots, thinly sliced
  • 2

    Cloves garlic, minced
  • 1/2 cup (125 mL)

    PC® Diced Italian Pancetta
  • 2 tsp (10 mL)

    Sherry vinegar

How to make

  • Step 1

    Melt butter in large nonstick skillet over medium heat. Add bread crumbs and sage; cook, stirring occasionally, until bread crumbs are golden, about 5 minutes. Transfer to small bowl; set aside. Wipe out skillet.

  • Step 2

    Heat 1 tbsp oil in same skillet over medium heat. Add frozen Brussels sprouts, salt and pepper; cook, stirring often, until beginning to soften, 6 to 8 minutes.

  • Step 3

    Add remaining 1 tbsp oil, shallots, garlic and pancetta; cook, stirring often, until shallots and Brussels sprouts are softened and pancetta is crispy, about 5 minutes.

  • Step 4

    Add vinegar; cook, stirring often, 1 to 2 minutes. Transfer to serving dish. Sprinkle with bread crumb mixture.

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