Brussels Sprouts With Cornbread Croutons - cooking recipe

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

Preparation

Preheat oven to 425\u00b0F. 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\u00b0F.
Spread cornbread cubes evenly on a baking sheet; bake at 350\u00b0F 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.