2 pounds Brussels sprouts
1 cup shredded carrot (about one large)
2 tablespoons mayonnaise
1 tablespoon grainy mustard
Kosher salt and cracked black pepper (to taste)
1 white onion (quartered and sliced)
2 tablespoons toasted sesame oil
1 tablespoon apple cider vinegar
2 tablespoons The Chubby Vegetarian's Signature Dry Rub (recipe follows)
1 cup of your favorite BBQ sauce
6 hamburger buns
First. make the Brussels Sprout Slaw. Thinly slice enough of the Brussels Sprouts to make 2 cups. Reserve the remainder of the Brussels Sprouts. In a large bowl, combine the 2 cups shredded Brussels sprouts with the shredded carrot, mayonnaise, mustard, and salt and pepper to taste. Toss until well-incorporated. Set aside in the refrigerator until ready to serve. (Makes about 2 cups of slaw.)
Preheat your over to 350 degrees. Slice the remaining Brussels sprouts in half. In a large bowl, toss the halved Brussels sprouts and the onion with the sesame oil, vinegar, and BBQ dry rub until everything is coated. On a parchment-lined baking sheet, spread the seasoned Brussels sprouts out in a single layer. Top that with any remaining oil from the bottom of the bowl. Place the baking sheet full of Brussels sprouts in the oven for 30 minutes or until the edges are brown and they’re cooked through. Remove them from the oven and pour over one cup of your favorite BBQ sauce. Using a spatula, toss the Brussels sprouts in the sauce until they’re well-coated. Return the baking sheet full of Brussels sprouts to the oven for an additional ten minutes. Remove the BBQ Brussels and set aside until ready to assemble the sandwiches.
On the bottom part of each hamburger bun, pile on the BBQ and top it with the slaw. (Makes 6 sandwiches.)
Awesome recipe, I'm a huge BBQ burger fan - I'd even make this one vegan with veganaise (maybe with some sriracha for sriracha mayo bc I'm addicted). Thanks for sharing!
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