Brussels Sliders = What Your Life Is Missing
GET THE RECIPE HERE.
When I discovered The New York Times' brussels sprout sliders (rather late I should add), I was surprised. The idea seemed fussy and impractical, and they're usually so reasonable. Turns out, I wasn't alone in my sentiment. Even though the recipe originally ran in 2014, it got a lot of flack last Thanksgiving after being re-promoted on Twitter. "I would rather eat my own fingers," and "Hipsters, please stop," are among the many negative retweets.
Everyone needs to calm down. Perhaps the idea is a little ridiculous, and sure, the little tempeh squares don't help the situation. But roasted brussels sprouts buns? Given how much everyone loves the veg, I highly doubt anyone would actual turn a slider of it down ... especially when it's filled brie, caramelized onions, and bacon (which is what we decided to do for our version). I promise you the whole process isn't as bad as you'd expect.
1. Roast brussels sprouts halves. Normally, I roast mine at 425° for about 20 minutes, but here I went with 375°. While you want the sprouts tender, you don't want them to totally squish when you pierce them with toothpicks.
2. Make onion jam. Sauté onions in butter, then add chili powder, maple syrup, brown sugar, and salt and cook until the mixture is jammy and the smell is just too intoxicating.
3. Cook bacon and cut brie. Don't go too crispy on the bacon or it will crumble as soon as the toothpick goes in. As for the brie, while it's still relatively cold, cut a wheel into small squares about the size of your brussels.
4. Assemble! Brussel on the bottom, then bacon, brie, onion jam, another brussel, then toothpick to keep it all together.
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