Brussel Sprouts Sliders
2 tbsp. butter
1 onion, chopped
2 cloves garlic, minced
1/4 c. brown sugar
2 tbsp. maple syrup
2 tbsp. apple cider vinegar
1 tsp. chili powder
20 large brussel sprouts, halved
2 tbsp. olive oil
Freshly ground black pepper
5 slices thick bacon
7 oz. wheel brie, cut into squares
- Preheat oven to 375°. In a large skillet over medium heat, melt butter. Add onion and cook until very soft, about 8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add brown sugar, maple syrup, apple cider vinegar, and chili powder, then season with salt and pepper. Cook until mixture has reduced and onions are jammy, about 10 minutes more. Remove from heat.
- On a large rimmed baking sheet, toss brussel sprouts with olive oil and season with salt and pepper. Cook until just tender, about 20 minutes. Let cool slightly.
- In a medium skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain on paper towels, and then chop into squares.
- To assemble the slider, top the cut side of one brussel sprout half with a piece of bacon. Place a piece of brie on top then dollop a small amount of onion jam on top of brie. Place second brussel sprout half on top, cut-side-down, and then secure the sandwich with a toothpick. Repeat with the remaining ingredients.