Crispy Brussels Sprouts Breadcrumbs with Shallot + Sage

• Produce

  • 2 Brussels sprouts bunches
  • 1/4 cup Parsley, fresh
  • 10 Sage, leaves
  • 2 Shallots

• Baking & Spices

  • 1 Black pepper
  • 1 Sea salt

• Oils & Vinegars

  • 1/2 tbsp Apple cider vinegar
  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Ghee

• Other

  • 2 pieces Bread {whole-grain/gluten-free or otherwise}

Found on withfoodandlove.com

Description

Ingredients

• 2 brussels sprouts bunches
• 1 tablespoon olive oil
• 2 tablespoons ghee {or olive oil}
• 2 shallots, minced
• 10 sage leaves, chopped
• ¼ cup fresh parsley, chopped
• ½ tablespoon apple cider vinegar
• 2 pieces bread {whole-grain/gluten-free or otherwise}
• sea salt, to taste
• black pepper, to taste

Directions

• Preheat the oven to 400 degrees.
• Wash and halve the brussels sprouts. Coat them with the olive oil and spread them onto a baking sheet cut side down. Roast for about 15 minutes, flip and continue roasting for another 10 to 15 minutes or until the brussels are tender and golden brown.
• Meanwhile toast the bread to medium brown and chop or tear into small pieces, and set aside.
• Sauté the shallots in ghee on low heat for about 5 minutes - stirring occasionally allowing them to turn translucent and brown slightly. Then add in the sage and parsley and sauté for 1 minute more. Last add the apple cider vinegar, and stir and scrape all the yummy bits from the bottom of the pan. Cook for a few seconds until the apple cider vinegar almost evaporates and then toss in the breadcrumbs. Stir to coat the breadcrumbs with the mixture.
• When the brussels sprouts are done roasting toss them with the breadcrumbs and serve warm.