Sautéed Brussels Sprouts with Sage Bread Crumbs
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) frozen PC® Baby Brussels Sprouts
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® Italian Diced Pancetta (about half 150 g pkg)
2 tsp (10 mL) sherry vinegar
1. Melt butter in large nonstick skillet over medium heat. Add bread crumbs and sage; cook, stirring occasionally, until bread crumbs serves 8
Per serving: 140 calories, fat 8 g (3 g of which is saturated), sodium 300 mg, carbohydrate 14 g, fibre 5 g, sugars 3 g, protein 7 g. Source of fibre. Good source of vitamin C. chef’s tip: If you don’t have sherry v inegar, use red wine vinegar or cider vinegar instead.
are golden, about 5 minutes. Transfer to small bowl; set aside. Wipe out skillet.
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.
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. 4. Add vinegar; cook, stirring often, 1 to 2 minutes. Transfer to serving dish. Sprinkle with bread crumb mixture.