I know what you are thinking. More brussels sprouts? Well, I can’t help it, I love these little nuggets of deliciousness.
I’m seriously in love with this recipe though, I could honestly sit and eat the entire bowl of this salad and be a happy camper.
That is how much I love Brussels Sprouts. Call me weird? Sure. Do I care? Not really. 🙂
#SundaySupper is all about Thanksgiving leftovers today, more specifically – what to do with Thanksgiving leftovers. Nicole from Daily Dish Recipes is hosting our feast and I think you are going to walk away with some incredible ideas to make on Friday afternoon or maybe Thursday night (I won’t judge!)
A lot of Thanksgiving leftover recipes talk about what to do with the turkey, but I wanted to give you something to do with your leftover sides, besides just reheating it. This dish takes something so simple and totally recreates it into a new side. In fact, I plan on cooking it as is for my Thanksgiving meal!
Of course making this dish is dependent on having leftover roasted sprouts after your meal (like that would happen!) So plan on making extra to serve with Thanksgiving part 2 (or 3 or 4) for the coming days.
- Leftover roasted brussels sprouts, sliced or cut into quarters
- 2 ounces pancetta, cut into ½ inch pieces
- 1 large shallot, thinly sliced
- 1 teaspoon dijon mustard
- ½ tablespoon white wine vinegar
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
- In a medium saute pan over medium to medium-low heat, cook your pancetta until crisp and golden brown. Remove with a slotted spoon to drain on paper towels, reserving grease in the pan.
- If the reserved grease in the saute pan starts to smoke, lower the heat and add the sliced shallots. Cook, stirring occasionally, until softened and they just begin to caramelized about 8-10 minutes.
- After the shallots are finished cooking, add the leftover cold brussels sprouts to the pan and heat through until warm - about 5 minutes. Toss in the cooked pancetta.
- While everything is cooking, in a small bowl, whisk together the dijon mustard and white wine vinegar. Slowly drizzle in the extra virgin olive oil and whisk to make an emulsion. Season with salt and pepper.
- Drizzle the vinaigrette over the brussels sprouts mixture in the saute pan and toss to combine.
- Adjust seasoning if necessary and serve immediately.
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Wine Pairings for the Recipes Featured
Please join on us on Twitter throughout the day during #SundaySupper today, November 18, 2012. In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.
We’d also love to feature your recipe for Thanksgiving Leftovers on our #SundaySupper Pinterest board to share them with all of our followers, too.