Brussels Sprouts With Cornbread Croutons

Toasty brown butter croutons make simple roasted Brussels sprouts holiday worthy

• Ready In: 45 mins
• Serves: 8
• Yields: 1/4 cup

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. Preheat oven to 425ºF. 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. Spread cornbread cubes evenly on a baking sheet; bake at 350°F until browned and crispy, about 15 minutes.
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.