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Roasted Brussels Sprouts with Toasted Cornbread Croutons

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.
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