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(For 6 People)
100 g carrots, peeled
4 slices of bread, stale and crumbly
2 tbsp İçim Butter
1 teaspoon olive oil
1 teaspoon of fresh thyme
2 tablespoons sunflower seeds, shelled
50 g white cabbage
Preheat your oven to 200°C.
Grate the carrots into long pieces. Slice the white cabbage thinly. Mix both of them and place them in the baking dish, pour 2 tablespoons of butter on top. Flavour with salt and blackpepper.
Sprinkle chopped fresh thyme on top and bake for 15 minutes. Toss the Brussels sprouts with ½ tablespoon of olive oil and add them to the baked carrots. Cook for another 10 minutes.
Grind sunflower seeds and breadcrumbs in a blender. Stir in remaining ½ tablespoon olive oil along with cherry tomatoes.
Add it to the brussels sprouts in the oven and bake all together for another 10-15 minutes. Serve hot.