Toasty brown-butter croutons make simple roasted Brussels sprouts holiday worthy.

This Story Originally Appeared On southernliving.com

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Iain Bagwell; Styling: Kay E. Clarke

Recipe Summary

active:
5 mins
total:
40 mins
Yield:
Serves 8 to 10 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.