Brussels Sprouts With Cornbread Croutons

8 ingredients
3 steps

Ingredients

  • 2 lbs Brussels sprouts, trimmed and halved
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups cornbread, cubed-day-old, 1/2-inch cubes
  • 1/4 cup salted butter
  • 1 shallot, inced
  • 1 tablespoon fresh thyme leave

Directions

  1. 1
    Preheat oven to 425°F. Toss together first 4 ingredients in a large bowl; divide evenly between 2 rimmed baking sheets. Bake in preheated oven until golden brown, about 20 minutes. Reduce oven heat to 350°F.
  2. 2
    Spread cornbread cubes evenly on a baking sheet; bake at 350°F until browned and crispy, about 15 minutes.
  3. 3
    Cook butter, stirring constantly, in a medium skillet over medium until foaming. Add shallot and thyme; cook, stirring often, 1 minute. Drizzle butter mixture over toasted cornbread. Arrange Brussels sprouts in a serving dish; top with cornbread mixture.

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