Crispy Brussels Sprouts Breadcrumbs with Shallot + Sage

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Serves 4 servings

I think using ghee to toast the breadcrumbs adds warmth and richness, but if you're vegan or dairy-free olive oil will work great.


  • 2 brussels sprouts bunches
  • 1 tablespoon olive oil
  • 2 tablespoons ghee {or olive oil}
  • 2 shallots, minced
  • 10 sage leaves, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 tablespoon apple cider vinegar
  • 2 pieces bread {whole-grain/gluten-free or otherwise}
  • sea salt, to taste
  • black pepper, to taste


  1. Preheat the oven to 400 degrees.
  2. 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.
  3. Meanwhile toast the bread to medium brown and chop or tear into small pieces, and set aside.
  4. 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.
  5. When the brussels sprouts are done roasting toss them with the breadcrumbs and serve warm.
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