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Sautéed Brussels Sprouts with Sage Bread Crumbs

BT Calgary | posted Tuesday, Dec 5th, 2017

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.


Makes: 8 servings                                                           

Prep time: 10 minutes

Cook time: 20 minutes

Ready in: 25 minutes                    

Difficulty Level: Easy


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


  •       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 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.


Chef’s Tip: If you don’t have sherry vinegar, use red wine vinegar or cider vinegar instead.