Next to green bean casserole and possibly the parsley garnish, Brussels sprouts are probably the most popular green thing on Thanksgiving tables every year, and with good reason. These diminutive cabbage lookalikes turn up in the markets every fall, and taste fantastic when simply roasted with oil until caramelized and crispy-leafed on the outside, and soft and melting at the heart. They are so marvelous that you might not, in fact, have any leftover at all. But if you do, consider yourself lucky, because they taste great the next day tossed into a sprightly salad. This one has curls of cheese, toasted pecans, crisp lettuce, and a tangy, lemony dressing to bring everything together.
Roasted Brussels Sprout Salad with Pecans and Parmigiano-Reggiano
½ cup pecans
2 1/2 teaspoons fresh lemon juice
¼ teaspoon sea salt
Black pepper, to taste
3 tablespoons extra-virgin olive oil
12 cups torn Boston lettuce
2 cups leftover roasted Brussels sprouts
¼ cup shaved Parmigiano-Reggiano curls (use a vegetable peeler)
- Preheat the oven to 350°F. Spread the pecans on a rimmed baking sheet. Toast until golden and fragrant, about 7 minutes. Cool and coarsely chop.
- In a small bowl, whisk together the lemon juice, salt, and pepper. Whisk in the oil.
- In a large bowl, toss together the lettuce, Brussels sprouts, pecans and dressing. Top with the cheese before serving.
Etc…Other Ideas for Leftover Vegetables
- Leftover Vegetable Soup: Saute some leeks and onions, add chopped up leftover veggies including Brussels sprouts, roasted carrots, squash, and/or sweet potatoes (no marshmallows, please), even leftover mashed potatoes, and a lot of good turkey or other stock. Simmer for a while, then puree with a little whole milk or cream.
- Brussels Sprouts Bubble and Squeak: See leftover mashed potatoes.
- Roasted Carrot Salad: Substitute leftover roasted carrots for the Brussels sprouts. Ditto roasted squash or mushrooms or steamed asparagus. This is a very adaptable salad.