Everything is cuter on a stick! I wholeheartedly believe that. I love taking flavors that go well together and deconstructing them, or making them bite-sized like these adorable sliders that are almost too cute to eat. I cannot tell you how much I hate going to parties where all the food is heavy, bread-y, or covered in cheese. Fun, outside the box appetizers are my favorites. You get just one magical bite, enough to satisfy a craving, and then you can move onto the next fun bite. But it only works that way when the menu goes beyond crackers and cheese or spinach dip and French bread. These delightful little babies fit my criteria for fun, fit, food, and they marry a whole host of flavors and textures, most of which you’re likely familiar with because the components are usually eaten as a side dish at Thanksgiving. I guarantee these will disappear fast if you bring them to your next party!
You may think you hate Brussels sprouts, and perhaps you do. But my guess is, you had to eat them as a kid in less desirable ways, and the disgust has stayed with you into adulthood. I think you should give them another chance, either in this recipe, or in my maple roasted Brussels recipe because all former haters are now lovers after trying mine! Serve with a bowl of grainy Dijon mustard!
- Prep Time : 20 minutes
- Cook Time : 25 minutes
- Yield : approx 30
- 8 slices bacon - Reduced-fat, all natural
- 4 cups Brussels sprouts - (around 30 large)
- 2 tablespoons olive oil
- 2 tablespoons tahini
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt (or to taste)
- 1/4 teaspoon black pepper
- Nonstick cooking spray
- 1 medium yellow onion, sliced thin
- 1 teaspoon coconut oil or ghee
- 3-4 tablespoons water
- Grainy Dijon mustard - (for dipping)
- Preheat oven to 400 degrees F.
- Lay strips of bacon in a baking pan. Cook for 20-25 minutes or until cooked but not dark brown. Drain, blot, and cut into 1/2-inch pieces (it's important not to crumble them).
- Remove outer layers of Brussels sprouts. Trim bottoms. Slice in half from top to bottom.
- In a medium bowl, add oil, tahini, garlic powder, salt and pepper. Stir well. Add Brussels and toss to coat. Lay onto a nonstick baking sheet and roast on an upper rack for about 22 minutes, or until cooked and tender but not soft or mushy.
- While bacon and sprouts are in oven, coat a large skillet with cooking spray. Add ghee or coconut oil and set over medium heat. Add sliced onions and stir frequently until caramelized (about 15 minutes). If you need to deglaze the pan, toss in 1-2 tablespoons water and stir well.
- To assemble, try paring Brussels halves with equal sized halves. Stack 1 slice of bacon and about 1 tablespoon of onion on one half, then top with another Brussels sprout "bun." Spear with a toothpick to close. Set out a bowl of Dijon, and serve immediately.