5 bread slices, chopped (crusty bread preferred)

5 tablespoons olive oil

1 small yellow onion, diced

2 large celery stalks, diced

10 oz brussels sprouts, cut in half and thinly sliced

1/3 cup vegetable stock

1/2 teaspoon dried thyme

1/2 teaspoon red pepper flakes (optional)

Salt, black pepper and onion powder

Pre heat oven to 400F degrees. In a large bowl, add the chopped bread slices and drizzle about 3 tablespoons of olive oil. Season with salt, black pepper and onion powder. Toss really well. Put the chopped seasoned bread in a baking sheet. Bake for about 5-8 or until bread is toasted. Remove from oven and let it cool. In a large skillet, heat the remaining olive oil over medium/high heat. Add the red pepper flakes, onion and celery, sauté until onion is translucent. Add the thinly sliced brussels sprouts and sauté until tender. Add the toasted bread, mix well. Start pouring the vegetable stock in small amounts into the skillet, until the bread absorbs the vegetable stock. Add the thyme. Adjust seasoning if necessary. Serve and enjoy!