Brussels Sprouts With Cornbread Croutons Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F and line a baking sheet with parchment paper.
• STEP 2.Trim the ends of the Brussels sprouts and cut them in half. Toss them with olive oil, salt, and pepper.
• STEP 3.Spread the Brussels sprouts in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until they are tender and caramelized.
• STEP 4.While the Brussels sprouts are roasting, prepare the cornbread croutons. Cut the cornbread into small cubes and toss them with olive oil, salt, and pepper.
• STEP 5.Spread the cornbread cubes on a separate baking sheet and bake for 10-15 minutes, or until they are crispy and golden brown.
• STEP 6.In a small bowl, whisk together the vinegar, mustard, honey, and olive oil to make the vinaigrette.
• STEP 7.Once the Brussels sprouts and cornbread croutons are done, transfer them to a large bowl and drizzle the vinaigrette over the top. Toss to combine.
• STEP 8.Serve the Brussels sprouts with cornbread croutons as a side dish or as a main course with a protein of your choice.

Cooking Tips

• Make sure to spread the Brussels sprouts and cornbread cubes in a single layer on the baking sheets to ensure even cooking.
• For extra flavor, you can add some grated Parmesan cheese or crumbled bacon to the Brussels sprouts before roasting.
• If you don't have cornbread, you can use any other type of bread for the croutons.

Storage and Serving

• Leftover Brussels sprouts can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply place the Brussels sprouts in a microwave-safe dish and heat until warmed through.
• Serve the Brussels sprouts with cornbread croutons as a side dish for roasted chicken, grilled steak, or baked fish.