Serious Eats - seriouseats.com

Here's my recipe for them pan roasted in honey butter with red chili flakes. Who can't be won over by honey butter?!

I was at the White Rose in Linden recently and met Rich, who appears in the video. The sliders there and at the White Rose in Roselle are the best in my opinion.

A slider without beef IS NOT a slider PERIOD its simply a small sandwich. Trying to call things with tuna/salad/etc. a "slider" is or should be a crime as it strips the history right out of it, this is no different then the re-writing
of history in the school text books these days IMNSHO!

ugh. L'atelier de Joel Robuchon foie gras sliders look awful. for $38, give me 38 white mana sliders any day!

Roasted, esp. Ina's version, seems to have won the day here. But the last couple of times I made brussels sprouts it was from a recipe (and I can't remember where I got it) that directed that they be run through the slicing disc of a Cuisinart so they are basically shredded. Sauteed with half olive oil and half butter, some shallots, and then lots of chestnuts, those sprouts were FABulous, and even better than roasting IMHO.

Several years back, I found a recipe for maple roasted brussel sprouts, and thought I'd make them for a Thanksgiving dinner that I was inviting a few friends who were British ex-pats. My friend Simon and his wife had become US citizens earlier that year, and it was their first Thanksgiving as citizens. He loves brussel sprouts, my kids hate the vegetable.. at least they did until they tried these. They were even eating the leftovers the next day cold out of the fridge. It's pretty simple. For each 2 pounds of brussel sprouts (washed, trimmed and halved) you coat them with an emulsion of 3 tbsp olive oil and 2 tbsp of maple syrup. Place the coated sprouts in a roasting pan, sprinkle them with sea salt and fresh ground pepper and roast them at 425 degrees, for any where between 25 to 35 minutes (it depends on your oven) til a sharp knive slides in easily. They are slightly carmelized and taste wonderful. They certainly aren't the typical, sad sack, nasty brussel sprouts of my childhood. I've also served them with toasted walnuts and dried cranberries stirred in. My kids ask me to make these regularly as soon as they start noticing brussel sprouts showing up at the farmer's market and grocery store.

Thanks to everyone for some great ideas! It sound like Ina's version is huge on here, I'll be sure to check it. Hope everyone has a wonderful Thanksgiving!

Ina's here, too, but I am really tempted to take your word for it and try all the other recipes here at another time.

I don't do brussel sprouts on Thanksgiving. I do steamed broccoli with butter and Alton's ginger-ale carrots.

http://seriouslygood.kdweeks.com/2005/10/brussels-sprouts.html

Kevin D. Weeks brussel sprout recipe for sprout haters. I've made it several times and it is fantastic. The mustard and sherry flavors are very mellow, but compliment the sprouts like magic.

Brussels Sprouts Dijon

1 lb brussels sprouts
1 tbsp coarse Dijon mustard
1 tbsp sherry vinegar (balsamic vinegar may be substituted)
2 tbsp butter
salt to taste

Trim base of brussels sprouts and pick off torn, discolored, and bug-eaten leaves. Bring a quart of water to a low boil, add sprouts, and cook until tender -- about ten minutes.

Drain water and add remaining ingredients to pot. Return to stove and cook over low heat another couple of minutes, tossing to coat sprouts. Serves 4.
Note: This is also good with cauliflower.
----------
My variation is that I cut the sprouts in half lengthwise (so they will cook evenly and soak up all the delicious flavors.) I mince a shallot. Melt 2 tablespoons of butter in a skillet. Saute the shallot until soft over medium high heat. Add sprouts and 1/4 cup of water. Cover pan and let steam-braise. Shake the pan or stir frequently, adding additional tablespoons of water as needed.
When just tender, move sprouts to the side of the pan with your spoon. Add the lemon juice, dijon and sherry vinegar to the hot pan. Swirl one more pat of butter and toss sprouts to coat evenly with the sauce.

for a regular dinner, i make a variation on an epicurious recipe. put them cut side down in a hot pan with butter and olive oil until they are quite brown. then turn over, and lower the heat so they can cook through. at this stage i add a little bit of white wine, and some mustard seeds. finish with a little extra butter and lemon juice.

for thanksgiving, we just cut them in half, and put them in a pan with finely chopped pieces of thick-cut pancetta, a tiny bit of olive oil, and salt and pepper. cook at 350 until they are browned and delightful. these converted me, i now eat brussel sprouts at least twice a week.

These roasting suggestions sound so good that I can't wait until Thanksgiving and will have to give it a whirl tonight.

Roasting is great and the easiest, but you can sautee with bacon like I did here and it works out veeeery nicely. A spoonful of bacon make the brussels sprouts go down.

-Ben