G.O.A.T. Thanksgiving Leftovers Sandwiches

Preheat oven to 425°F. Combine Brussels sprouts, 2 tsp vegetable oil, and a pinch of salt and pepper on one half of baking sheet and toss to coat. On other half of baking sheet, combine sweet potato, 2 tsp vegetable oil, ¼ tsp pepper, and a pinch of salt and toss to coat. Roast until Brussels sprouts are browned and crispy and sweet potatoes are soft, 18 to 22 minutes. Leave oven on for step 5. (4-servings: use 4 tsp vegetable oil, 4 tsp vegetable oil, ½ tsp pepper) (TIP: For 4-servings, roast Brussel sprouts and potatoes on two separate trays.)

Meanwhile, combine coleslaw, cranberry sauce, orange zest, orange juice, just half the vinegar, and a pinch of salt and pepper in medium bowl. Set aside. Transfer roasted sweet potatoes to separate medium bowl, add minced sage and, using back of fork, mash until mostly smooth. Stir in ¼ tsp salt and set aside. (4-servings: use ½ tsp salt)

Heat 1 tbsp vegetable oil in small saucepan over medium-high heat. Add sage leaves and fry until crispy, about 1 minute. Using slotted spoon, transfer fried leaves to cutting board, leaving sage oil in skillet. Chop fried sage, transfer to small bowl, and stir in mayo and remaining vinegar. Set aside. (4-servings: use 4 tsp vegetable oil)

Heat sage oil in same saucepan over medium heat. Add garlic and cook until softened, 2 to 3 minutes. Add just half the flour and cook, stirring frequently, until beginning to brown, 1 to 2 minutes. Whisk in broth concentrate and ¾ cups water. Bring to boil and cook until thickened, 5 to 7 minutes. Season to taste with salt and pepper. (4-servings: use 1½ cups water) (TIP: Keep remaining flour for your own use.)

Place pretzel buns directly on oven rack, cut sides up, and toast until lightly browned, 2 to 4 minutes. Spread mashed sweet potatoes on bottom halves of toasted buns. Top with roasted Brussels sprouts and cranberry slaw. Spread sage mayo on top halves of buns and close sandwiches. Serve with remaining slaw and gravy for dipping. Dig in!