Brussels Sprout

Should We Give Brussels Sprouts Sliders A Chance?

November 21, 2017

Every once in awhile, a recipe surfaces on the internet that manages to incense the masses. They gather in the comments, shaking their fists in consternation at some combination or treatment of ingredients that just doesn’t feel right. Previously, they've directed their rage toward a vegan macaroni with avocado subbed for cheese, a peanut butter slice that took hours to prepare, and—most memorably—a guacamole made from peas.

This week, a new recipe startled us from the stupor of Thanksgiving prep and gathered us, once again, to take to the internet and express displeasure. This time, it’s a "creative and fun way" to eat brussels sprouts from the New York Times: brussels sprouts sliders.

Essentially, the recipe suggests making teeny-tiny sliders using two halves of a brussels sprout as buns. Caramelized onions and thinly sliced tempeh constitute the filling; a toothpick through the middle holds the whole affair together. Creative and fun this recipe most definitely is. And the internet, of course, reacted accordingly.

Initially, the concept reads inane. It grasps at ingenuity where there isn’t any to be found, and just seem like a lot of work for a bite-size snack. But while brussels sprouts sliders resemble what you might imagine some tiny alien eats as an hor d'oeuvre, maybe they’re also kind of cute? With a little time, I started to warm up to the idea. Separately all the components are good—delicious, even. So why wouldn’t they all come together as a delicious small meatless burger? The comments on the recipe itself are actually pretty positive, aside from a call for more dressing.

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So maybe all this recipe needs is a little tweak and a bit of open-mindedness. Brussels sprouts sliders for Thanksgiving, anyone?

Where do you stand? Let us know your thoughts on this brussels sprouts creation in the comments below.

See what other Food52 readers are saying.

  • Patty Brite
    Patty Brite
  • Dianne Radmore
    Dianne Radmore
  • Chzplz
  • Rebecca
  • Candy
Valerio is a freelance food writer, editor, researcher and cook. He grew up in his parent's Italian restaurants covered in pizza flour and drinking a Shirley Temple a day. Since, he's worked as a cheesemonger in New York City and a paella instructor in Barcelona. He now lives in Berlin, Germany where he's most likely to be found eating shawarma.


Patty B. November 25, 2017
One more thing. It would be good practice to include the author or source of any food recipe that is being discussed. Pepper credit should be given to the creator.
Patty B. November 25, 2017
Um, VeganStreet recipes are delicious and these brussel sprout sliders are no exception.
Dianne R. November 23, 2017
YES! There is no reason why these adorable creations shouldn't be positively delicious. Like any good recipe that will depend on the quality of the ingredients prepared correctly, but absolutely these tasty items should pair beautifully. The results are certainly as cute and innovative as all get out. Thanks for the suggestion...what a fun holiday hors d'eouvre idea!
Chzplz November 22, 2017
To quote the old Betteridge's Law of Headlines.... "Any headline that ends in a question mark can be answered by the word NO."
Rebecca November 21, 2017
Umm...don't blame the vegans for the Avocado Mac and Cheese unless goats and cows have suddenly become vegetables. By the way, I've tried these Brussels sprout sliders, and they're delicious!
Candy November 21, 2017
I made something similar to this once (with halloumi, grainy mustard, and caramlized onions inside, if I recall correctly), and while tasty enough, they were nowhere near as aesthetically pleasing- looked like greasy lil' shriveled things after roasting the halves and assembling the pieces. Just, a lot of work and assembly for something that looked unimpressive and tasted fine, but wasn't out-of-this-world.
FrugalCat November 21, 2017
HalfPint November 21, 2017
I don't object to sprout buns, but I do object to the tempeh filling. Never had tempeh that I liked and I love soybeans in most forms. If I was doing brussels sprout sliders, I'm using little meat patties or sausage, like Spanish chorizo. If you seriously want to sell this slider to the public, use meat, not tempeh.