As soon as I saw the word “sliders” paired with “brussels sprouts”, this went on the must-make list. Genius!
The New York Times Well blog never fails to round up a solid number of inspiring recipes for its annual “Vegetarian Thanksgiving”. It’s a feature I look forward to every year, and one from which I almost always put to use.
This year, it has me thinking, what other endless combinations of veggie-driven sliders can I create? Thanks for the excellent idea, New York Times. This blog post goes out to you, as does one of the “thank you’s” I’ll be voicing in my head on Thanksgiving.
These surpassed my expectations, and held together rather easily with the help of a few toothpicks. I did modify the recipe to double the marinade intended for both the sprouts and the tempeh.
Maybe I gave the sprouts too heavy of a dip, but I quickly ran out of the liquid magic that infuses them with flavor in the oven. Perhaps you could give them a lighter coating. Although, I suggest you just double the marinade as suggested below, and allow them to enjoy a nice soak. I found this method to create a rather delicious solution.
Slightly salty, slightly smoky, slightly tangy from that grainy, textured mustard, this is a recipe that layers on all of the best flavors destined to make brussels sprouts a star.
If you didn’t think brussels sprouts could be addicting, then give this a try. Report back because I want to hear the results. Although, I’m pretty sure I already know the answer.
Brussels Sprout Sliders
- November 24, 2014
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Ingredients
- 6 Tbsp. olive oil, divided
- 2 large sweet or yellow onions, chopped
- Salt, to taste
- 20 large brussels sprouts
- 2 Tbsp. tamari
- 3 cloves garlic, minced
- Dash of liquid smoke
- 1 tsp. ground cumin
- 1/2 tsp. cayenne pepper
- 8 ounces tempeh, cut width-wise into thin slices
- 5 tsp. grainy mustard
- Toothpicks
Directions
- Step 1
- Heat a large skillet over medium heat. Add 2 Tbsp. olive oil, heat for a minute, then add the onions and a sprinkling of salt. Stir frequently, making sure to stir from the bottom of the pan up, to dislodge any sticking onions. They will begin to yellow and shrink in volume, as they darken from yellow to more of a caramel color, lower the heat. Keep cooking until they are at the desired state. This usually takes between 25 and 35 minutes. Let cool.
- Step 2
- Preheat the oven to 375F. Cut the brussels sprouts in half from top to bottom.
- Step 3
- Mix together 4 Tbsp. olive oil, tamari, pressed garlic, cumin, cayenne and liquid smoke in a bowl to make the marinade. Arrange tempeh in a single layer in a baking dish lined with parchment paper. Pour half the marinade on top. Let sit for 20 minutes.
- Step 4
- Meanwhile, with the remaining marinade, dip brussels sprout halves. Remove and let sit cut side down on a parchment lined baking sheet. Bake for about 20 minutes, until sprouts soften and edges are crisp.
- Step 5
- Bake temeph 18-25 minutes, or until edges are browned. Remove from oven, and tear into pieces to fit size of each brussels sprout.
- Step 6
- Take one half of a brussels sprout and smear with mustard. Add a piece of cut tempeh and add some onions. Take the other half of the brussels sprout and position it so the two spouts are like the buns on a burger, with the cut sides facing each other, and secure with a toothpick.
- Step 7
- Serve immediately, or keep warm on a baking pan in the oven.
