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.
How shaved the brussels sprouts are in the salad depend on how soft they ended up when you originally roasted them. I wanted to slice my sprouts, but I had tiny ones, and the best I could do was chop them up a little more without smooshing everything.
- Leftover roasted brussels sprouts, sliced or cut into quarters
- 2 ounces pancetta, cut into 1/2 inch pieces
- 1 large shallot, thinly sliced
- 1 teaspoon dijon mustard
- 1/2 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.
Don’t forget to check out what everyone else is offering up for Thanksgiving leftover ideas today!
Breakfast & Brunch
Soups, Salads, Sides & Starters
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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.
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
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.
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God I just LOVE brussel sprouts. I could eat them every single day.
I’m loving the Brussels sprouts recipes. Keep ’em coming!
My best friend grew up loving brussels sprouts and I hated them. Gag. Recently, I started roasting them and realized I too love them. She is coming in town tonight to visit and I may be surprising her with this dish. YUM!
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I love how your recipe calls for leftover brussel sprouts … We never have those in our house so we’d have to make them especially for this dish 🙂
Love the leftover salad – I need more ways to serve Brussels sprouts!
I don’t trust people who don’t love brussel sprouts.
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Awesome recipe that I know my family will love. Well, I think they will because everything tastes great with pancetta. So glad you shared
i love brussels sprouts as well! this is such a great recipe!
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How did you know that pancetta is my favorite ingredient of all?! This is definitely a must-try in my book!
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I love everything about this dish…especially the smoky pancetta and the tangy dressing! I’m roasting about 2 lbs of brussels sprouts for dinner tonight…hopefully I’ll have enough to make this “salad”.
This has everything I like! Even if I don’t admit it!
dijon makes my world go round. 🙂
I love this salad – especially the addition of Brussels Sprouts!
This looks great! A great way to use leftovers. Thanks for sharing this.
I never get sick of brussel sprouts either! They are soooo good. I usually make them with bacon but it sounds like I need to throw some pancetta in there next time. YUM! 🙂
We love brussels sprouts so much so we never have leftovers of it. So I will have to just get brussels sprouts specially for this recipe. 🙂
Bring on the brussel sprouts … I love them and this dish looks fantastic … I always roast or steam mine but should really give this a go 🙂
This would not be a leftover dish at our house. This would the “main side dish” at our Thanksgiving dinner. Yummy! I love it!
This looks so wonderful that it may be an actual side dish this Thanksgiving and not made with leftovers! YUM!
Oddly enough, my son who hates vegetables, LIKES Brussels Sprouts! Great recipe!
I can eat a whole bowl of Brussels sprouts, too. 🙂
These must be awesome with that vinaigrette! Yummm!
This sounds SO good! I’m thinking this could be an anytime dish, not just with leftovers!
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