Brussels Sprouts With Cornbread Croutons
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
1/4 cup
- Serves:
- 8
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
- 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.
- Spread cornbread cubes evenly on a baking sheet; bake at 350°F until browned and crispy, about 15 minutes.
- 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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