Brussels sprouts form the sandwich for caramelized onions and bacon in this genius appetizer recipe by Mark Bittman. We started making this in 2009 for Thanksgiving appetizers, and there’s no stopping us now. People are starting to expect them.
Shop for large brussels sprouts – that makes the sandwich assembly much easier and you won’t feel like you need to hire elves later on for the assembly process. Plan on 2 ‘sandwiches’ per person. This will make enough for eight individuals exercising restraint.
Roast the Sprouts Trim and cut 16 brussels sprouts in half. Toss with olive oil and salt and pepper. Roast at 400 degrees for 20 to 25 minutes. You don’t want them mushy, but you do want them soft enough to bite into. Set aside to cool so you can handle them comfortably.
Caramelize the Onions While the brussels sprouts are baking, cut 1 large yellow onion into rings. In a medium saucepan over medium heat, melt 2 T butter and add the onions. Cook down, stirring occasionally, while the onions caramelize. Add some salt and pepper and fresh dried thyme to taste. Set aside.
Makin’ Bacon Cook six slices of bacon and then cut into 1″ strips.
Assemble the Sandwiches. Put a little whole grain dijon mustard on the inside half of each brussels sprout. Add 1 to 2 slices of bacon, depending on your fondness for bacon, along with a pinch of caramelized onions. Add bleu cheese if your’e feeling particularly decadent. Put the sandwich together and gently skewer with a toothpick.
Browse all of our Thanksgiving recipes (from years past and present) here.
- 16 brussels sprouts (large ones)
- 1 large yellow onion
- 6 slices bacon
- bit of bleu cheese (optional)
- whole grain dijon mustard
- salt and pepper
- Roasted Brussels Sprouts (43fitness.com)
- Cream Cheese Pickle Wraps With Prosciutto – Easy Thanksgiving Appetizer (seattlefoodshed.wordpress.com)