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Brussels Sprout Sliders

Author: Pamela

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.