Brussels Sprouts Sliders
- Total Time
- 1 hour 45 minutes
- Prep Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons olive oil, divided
- 2large sweet or yellow onions, sliced thin
- Salt to taste
- 20large brussels sprouts
- 1tablespoon tamari
- 2 to 3cloves garlic, pressed
- a dash of liquid smoke (if desired)
- ½teaspoon ground cumin
- ¼teaspoon cayenne pepper
- 8ounces tempeh, cut into thin slices
- 5teaspoons grainy mustard
Nutritional analysis per serving (10 servings)
145 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 7 grams protein; 223 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large skillet over medium heat. Add 2 tablespoons 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 375 degrees.
- Step 3
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. Mix together two tablespoons olive oil, tamari, pressed garlic, cumin, cayenne and liquid smoke in a bowl to make the marinade. Taking one complete brussels sprouts pair at a time, dip both halves in the marinade. Remove and let sit cut side down on a parchment lined baking sheet. Bake for 12 minutes, then turn the sprouts and bake 7 more minutes.
- Step 4
Prepare a second parchment lined baking sheet. Pour the marinade into a baking pan and let the tempeh sit in it for 20 minutes, then turn all the pieces and let them marinade another 10 minutes. Remove the tempeh and set them up without touching on the baking sheet. If there is any reserved marinade, brush over the remaining pieces.
- Step 5
Bake at 375 for 12 minutes, gently turn, and bake for 5 minutes more. Cool onions, brussels sprouts and tempeh for assembly.
- Step 6
Take one half of a brussels sprout, smear with mustard, add a piece of tempeh cut to fit the size of the sprout, add some onions (I used a melon baller for this). 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
Warm on a baking pan in a 325 degree oven for 10 to 15 minutes.
Private Notes
Comments
Quite tasty but also fairly time-consuming. Also, I needed twice as much marinade as the recipe made.
I would make these again, maybe as an hors d'oeuvre for a small cocktail party or dinner party, but I would make them in advance through step 5 or 6.
Made these for group of 6, which included 1 vegetarian - they all absolutely loved them.
- you need LOTS more marinade. We wound up tripling.
- agree with other comment to marinate tempeh first. if I was making this for a non-veg group, i might skip the tempeh and use a slice of bacon.
- ito make it easier, might be worth just dunking all the brussel sprouts in bowl of marinade and pulling them out to roast (or wok). You would have to find pieces that fit together, but still might be worth it.
We had the same experience as many others, needing to make twice the marinade for the brussels sprouts alone. Instead of tempeh, we stuffed with smoked salmon. Delish.
I was looking for a weeknight tempeh recipe and adapted this from sliders to something far less fancy and time consuming but same flavor profile . Marinated tempeh. Trimmed sprouts and sliced in half then marinated in olive oil with a healthy dose of Dijon mustard . Roasted both on the same tray at 425 for about 18-20 minutes. At the same time my partner made cornbread that was baking in the oven. While it was cooking, browned some rounds of onions Plated: onions underneath as bottom layer with tempeh and sprouts atop it and cornbread on side.
These are excellent with 'fakin' bacon' tempeh. It is smoky, already sliced thin.
Made these yesterday. Very good flavors. Agree with others to make more marinade. I tripled it and had none leftover. Only need one large onion. To save time, make marinade and trim Brussels ahead of time using toothpicks to hold halves together. I steam tempeh for 10 min prior to marinading. Takes out the bitterness. Next time we will not bother to make the sliders and just toss Brussels in mustard after dipping in marinade and serve everything together. Will taste just as delicious!