Roasted Brussels Sprouts with Toasted Cornbread Croutons

2 lbs. Brussels sprouts, trimmed and halved
Olive oil
Salt, black pepper
2 c. cubed day-old cornbread (1/2” cubes)
¼ c. butter
1 shallot, minced
1 T. fresh thyme leaves

1. Preheat oven 425.
2. Toss together sprouts with olive oil, salt and pepper.
3. Divide the sprouts between 2 rimmed baking sheets.
4. Bake until golden brown, about 18-20 minutes.
5. Reduce heat to 350.
6. Spread cornbread cubes evenly on another baking sheet. Bake until browned and crispy, 12-15 minutes.
7. Cook butter, stirring constantly, in skillet over medium heat until foaming.
8. Add shallot and thyme, stirring for 1 minute.
9. Drizzle mixture over toasted cornbread.
10. Arrange sprouts on serving dish and top with cornbread cubes.