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
- 3Shallots, thinly sliced
- 2Cloves garlic, minced
- 1/2 cup (125 mL)PC® Diced Italian Pancetta
- 2 tsp (10 mL)Sherry vinegar
How to make
- Step 1Melt 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 2Heat 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 3Add 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 4Add vinegar; cook, stirring often, 1 to 2 minutes. Transfer to serving dish. Sprinkle with bread crumb mixture.