SIDES As far as we are concerned…the more sides on Thanksgiving the better!
ROASTED BRUSSELS SPROUT SALAD
DIRECTIONS: For Roasted Brussel Sprouts: 1. Preheat oven to 425°F. Line a baking sheet with aluminum foil. 2. Core and quarter brussels sprouts. Cut pancetta into small dice. Thinly slice (julienne) shallot and mince garlic. Set aside. 3. Zest lemon. Set aside for garnish. 4. Julienne apple into matchsticks and place into bowl and cover with cold water. Set Aside. 5. Place brussels sprouts, pancetta, shallot and garlic on baking sheet. Add olive oil, salt and pepper. Stir to coat and spread into single layer. Roast in oven 20-30 minutes. For Honey Mustard Dressing: 1. In a medium bowl, whisk together mustard, honey, apple cider vinegar, salt and red pepper flakes until combined. 2. Slowly stream the extra virgin olive oil and whisk simultaneously. For Assembly: 1. Toss roasted brussels sprouts, apples and lemon zest in dressing. Serve!
SERVES 8 INGREDIENTS: For Roasted Brussels Sprouts: 1 pound brussels sprouts, quartered and cored 1 slice pancetta, 1/4 inch thick, diced, ask deli to slice it 1 shallot, thinly sliced 2 cloves garlic, minced 1/2 granny smith apple, julienned 1/2 lemon, zested 2 tablespoons olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper For Honey Mustard Dressing: 2 teaspoons coarse grain mustard 1 tablespoon honey 2 tablespoons apple cider vinegar 1/2 teaspoon salt 1/4 teaspoon red pepper flake, optional 1/4 cup extra-virgin olive oil
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