These little guys are just so cute I couldn’t resist. Though, I can’t take credit for the original recipe but The New York Times can. I did find it and modify just a little bit, but you can decide which one you want to make. These little brussels sliders are quite a treat. They are a great appetizer or you could include them as part of your meal. I made them for Thanksgiving and my family loved them. So easy to eat and not too labor intensive.
Vegetarian Brussels Sliders
What you will need:
1 bag of whole brussel sprouts, appx 20 sprouts
Sliced crimini mushrooms, about 2 cups
What to do:
Preheat oven to 375
Wash and half Brussels sprouts, taking care to clean up the stem. Arrange on a baking sheet cut side down, keeping pairs (buns) together. Drizzle with olive oil and salt and pepper, making sure both edges get covered. Bake for about 12-15 minutes, depending on the size of your sprouts.
While brussels are baking, sautee sliced mushroom on medium heat with olive oil, salt and smoked paprika, garlic powder and a little cayenne. Taste and adjust spices as needed. Should be really juicy.
Remove brussels from oven and let cool a bit.
Next assemble brussels sliders by taking top and bottom bun (brussels) and adding a mushroom patty to the middle. Secure with a toothpick and then place back on baking tray to bake another 10 min at about 325.
Serve alone or with a dipping sauce of your choice.
B) 2 RFQR with a partner
A: 5 10m Shuttle sprints
B: Max burpees
–Switch and repeat–
C) 3 RFQT
15 Wallballs to 10’ (20/14)
10 Push presses (75% of Strict)
And Coming Friday
5 Bar muscle ups
15 MB Sit-to-stands (20/14)