Serves: makes 20 full sliders or 40 half (open-faced) sliders
Ingredients
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
Instructions
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.
Recipe by Pamela Salzman at https://pamelasalzman.com/brussels-sprout-sliders-recipe/