Shaved Brussels Sprouts Salad & Corn Muffins
After a weekend of Thanksgiving leftovers, I was ready for something green and fresh today! This is my “Between Holidays” salad of shaved Brussels sprouts, roasted sweet potatoes, pomegranates, and toasted hazelnuts, all lightly tossed in a lemon maple vinaigrette. I think it’s gorgeous and the ingredients feel festive and special for this time of year. I paired it with a gently sweet Corn Muffin recipe that uses creamed corn. Hot cornbread fresh from the oven is one of my favorite things and this recipe is a foolproof crowd pleaser.
Shaved Brussels Sprouts Salad
Ingredients
- 2 sweet potatoes, peeled and cubed
- 2 tbsp olive oil, plus more for dressing, below
- 2 tbsp fresh rosemary, chopped
- 1/2 tsp kosher salt
- black pepper, freshly ground
- 1/2 tsp chipotle chili powder
- 1 lemon, zested and juiced
- 1 tsp Dijon mustard
- 2 tbsp maple syrup
- 1/4 cup olive oil
- 1 lb Brussels sprouts, shaved
- 3/4 cup Pecorino Romano cheese, shredded
- 1 cup pomegranate arils
- 3/4 cup hazelnuts, toasted and chopped
Instructions
- Preheat oven to 425 degrees. Toss the sweet potatoes cubes in a large bowl with olive oil, rosemary, salt, pepper, and chipotle powder. Transfer onto a rimmed baking sheet and roast for 20-25 minutes, until tender and browned.
- To make the dressing, combine the lemon juice, Dijon, maple syrup, and olive oil. Season to taste with salt and pepper.
- Toss the shaved Brussels sprouts with as much of the dressing as desired and top with the cheese, pomegranate arils, toasted hazelnuts, and roasted sweet potato cubes.
Corn Muffins
Ingredients
- 1 cup flour
- 1 cup yellow cornmeal
- 1/3 cup sugar, plus 1 tbsp for sprinkling
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1 14.75 oz can creamed corn
- 2 eggs
- 1/2 cup milk, or buttermilk
- 1 stick unsalted butter, melted
Instructions
- Preheat oven to 400 degrees.
- Whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the creamed corn, eggs, and buttermilk and stir with a spatula to form a thick batter. Using a pastry brush, grease the wells of a 12-cup muffin tin with some of the melted butter. Pour the remaining butter into the batter and stir to combine. Using a self-release ice cream scoop, divide the batter into the muffin tin to make 12 full muffins. Sprinkle the tops of the muffins with about 1/4 tsp of sugar each.
- Bake for 15-18 minutes, until a toothpick inserted in the center of a muffin, comes out clean.
