Preheat the oven to 350°F.
In a food processor, pulse the baguette, half of the butter, and the thyme to form coarse crumbs. Season with salt and pepper. Transfer the mixture to a heavy baking sheet. Bake, stirring occasionally, for about 10 minutes, or until golden brown. Set aside to cool.
Meanwhile, bring a large heavy saucepan of salted water to a boil over high heat. Add the Brussels sprouts and cook for about 3 minutes, or until they are bright green. Drain and transfer them to a large bowl of iced water to cool completely. Drain well again, and then cut them in half lengthwise.
Heat a very large heavy nonstick frying pan over high heat. Add the oil and, when the oil is hot, add the sprouts. Cook without stirring for about 5 minutes, or until the sprouts begin to brown on the bottom. Stir the sprouts and continue to cook, stirring occasionally, for about 7 minutes, or until they are heated through and begin to brown all over. Add the remaining butter and toss with the sprouts to coat. Season to taste with salt and freshly ground black pepper. Stir in the dried cranberries.
Transfer the Brussels sprouts to a platter, garnish with the buttered breadcrumbs, and serve immediately.
Recipe Copyright Chef Curtis Stone, 2017