Best 2 Brussels Sprouts With Cornbread Croutons Recipes

**Roasted Brussels Sprouts with Cornbread Croutons: A Delightful Fusion of Flavors and Textures**

Take a culinary journey with this delectable dish that combines roasted Brussels sprouts and crispy cornbread croutons. Roasted Brussels sprouts, with their slightly charred exterior and tender-crisp interior, provide a hearty and flavorful base for this dish. Cornbread croutons, made from crumbled cornbread tossed with herbs and spices, add a delightful crunch and a touch of sweetness. This combination of roasted vegetables and savory croutons offers a symphony of flavors and textures that will tantalize your taste buds. Accompanied by a tangy dressing made with apple cider vinegar, Dijon mustard, and honey, this dish strikes a perfect balance between sweet and savory. Whether served as a side dish or enjoyed as a main course, roasted Brussels sprouts with cornbread croutons is sure to become a favorite.

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FRIED BRUSSELS SPROUTS WITH BACON AND BROWN BUTTER CROUTONS

Fried Brussels Sprouts with Bacon and Brown Butter Croutons image

Provided by Wanna Make This?

Categories side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 8

Ingredients

One 12-ounce package bacon
3 tablespoons unsalted butter
Half an 8-inch square cornbread, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1 1/2 pounds Brussels sprouts, ends trimmed and cut in half
10 sage leaves
1/3 cup pomegranate seeds

Steps:

Preheat the oven to 350 degrees F. Line a plate with paper towels. Line a baking sheet with parchment paper. Fit a wire rack inside a second baking sheet.
Slice the bacon into 1/2-inch-by-1 1/2-inch-thick strips. Place the strips into a large skillet and put over medium heat. Cook until the bacon is crisp and most of the fat has rendered, about 15 minutes. Remove the bacon with a slotted spoon to the prepared plate. Remove all but 2 tablespoons of the bacon fat from the skillet. Add the butter and cook over medium heat until the butter has browned and smells nutty, about 5 minutes. Turn off the heat.
Add the cornbread cubes to a large bowl and drizzle the brown butter-bacon fat over top, tossing very gently to coat. Season with salt and pepper. Spread the cornbread onto the parchment-lined baking sheet and bake until browned, turning halfway, about 20 minutes. Remove from the oven and set aside to cool slightly.
Meanwhile, heat 3 inches of oil in a Dutch oven over medium heat to 365 degrees F. Fry the Brussels sprouts in batches (use a splatter screen to shield any water from splattering) until crisp and browned, about 4 minutes. Remove to the rack-lined baking sheet and sprinkle with salt and pepper while hot. When you are finished frying the Brussels sprouts, add the sage leaves to the hot oil and fry for 2 minutes.
Before serving, gently toss the Brussels sprouts with the cornbread croutons and 3/4 of the bacon. Plate into a large serving bowl and top with the remaining bacon, the pomegranate seeds and fried sage leaves.

BRUSSELS SPROUTS WITH CORNBREAD CROUTONS

Brussels Sprouts With Cornbread Croutons image

Make and share this Brussels Sprouts With Cornbread Croutons recipe from Food.com.

Provided by Suelene

Categories Thanksgiving

Time 45m

Yield 1/4 cup, 8 serving(s)

Number Of Ingredients 8

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

Steps:

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.
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.

Nutrition Facts : Calories 116.4, Fat 8.9, SaturatedFat 4.1, Cholesterol 15.2, Sodium 365.6, Carbohydrate 8.6, Fiber 3, Sugar 2, Protein 3

Tips:

Selecting Brussels Sprouts: Choose firm, bright green Brussels sprouts with tightly closed leaves. Avoid any with yellow or wilted leaves.
Preparing Brussels Sprouts: Trim the stem end of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut them in half or quarters, depending on the desired size.
Roasting Brussels Sprouts: Toss the Brussels sprouts with olive oil, salt, and pepper. Roast them at a high temperature (400°F or 200°C) for 20-25 minutes, or until tender and slightly browned.
Making Cornbread Croutons: Combine cornbread mix, milk, eggs, and melted butter. Pour the batter into a greased baking dish and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cut the cornbread into cubes and toast them in a toaster oven or oven until crispy.
Assembling the Brussels Sprouts with Cornbread Croutons: In a large bowl, combine the roasted Brussels sprouts, cornbread croutons, dried cranberries, chopped walnuts, and crumbled bacon. Drizzle with a balsamic vinaigrette dressing and toss to coat.

Conclusion:

This recipe for roasted Brussels sprouts with cornbread croutons is a delicious and flavorful side dish that is perfect for any occasion. The Brussels sprouts are roasted until tender and slightly browned, while the cornbread croutons add a crispy and crunchy texture. The cranberries, walnuts, and bacon add a sweet, nutty, and savory flavor to the dish. Drizzled with a tangy balsamic vinaigrette dressing, this dish is sure to be a hit at your next gathering.