- slice the cheese up to a week ahead
- saute the onions the day before and refrigerate
- roast the sprouts several hours in advance and allow to sit at room temp
- assemble the sliders a few hours in advance and warm through at 300 (or 350) for a few minutes
Brussels Sprout Sliders
Serves: makes 20 full sliders or 40 half (open-faced) sliders
- 6 Tablespoons unrefined, cold-pressed extra-virgin olive oil, DIVIDED, plus extra for greasing baking sheet
- 1 large onion, sliced thin
- Sea salt to taste
- 20 medium Brussels sprouts, trimmed of any dry edges (but don’t slice off the whole core)
- Freshly ground black pepper to taste
- 2 Tablespoons whole grain mustard
- Small block of gruyere cheese, thinly sliced and cut the same size as a sprout
- Other add-in possibilities: Roasted apple or pear chunks, manchego cheese
- Warm 2 Tablespoons olive oil in a large skillet over medium heat. Add the onions and a sprinkle of salt. Saute, stirring frequently, until they become more golden in color, about 15-20 minutes. Lower the heat a little and continue to cook until they are tender.
- Preheat the oven to 375 degrees. Line a baking sheet with unbleached parchment paper and brush with olive oil.
- Cut the Brussels sprouts in half from top to bottom, keeping the two halves close together. If you don’t, you will have to search for a pair that fits well together after they have roasted.
- Drizzle with remaining olive oil. Season with salt and pepper to taste. Roast for 20 minutes, then turn the sprouts and bake 15-20 more minutes or until tender.
- Take one half of a Brussels sprout, smear with mustard, add a piece of gruyere and a pinch of onions. Take the other half of the Brussels sprout and position it so the two sprouts are like the buns on a burger, with the cut sides facing each other, and secure with a toothpick. Serve at room temperature or warm on a baking sheet in a 325 degree oven for 10 to 15 minutes.