- 2 pounds Brussels sprouts
- 1 cup shredded carrot (about one large)
- 2 tablespoons mayonnaise
- 1 tablespoon grainy mustard
- Kosher salt and cracked black pepper, to taste
- 1 white onion, quartered and sliced
- 2 tablespoons toasted sesame oil
- 1 tablespoon apple cider vinegar
- 1 cup of your favorite BBQ sauce
- 6 hamburger buns
- 1 teaspoon each: chipotle powder, smoked paprika, sweet paprika, garlic powder, salt, ground cumin, black pepper, brown sugar, dried thyme, dried oregano, and ground ancho chili
To Make the Brussels Sprouts Slaw:
Thinly slice enough of the Brussels sprouts to make 2 cups. Reserve the remainder of the Brussels sprouts. In a large bowl, combine the shredded Brussels sprouts with the shredded carrot, mayonnaise, mustard, and salt and pepper to taste. Toss until well-incorporated. Cover and refrigerate until ready to serve. (Makes about 2 cups of slaw.)
Preheat oven to 350°. Cut the remaining Brussels sprouts in half. In a large bowl, toss the halved Brussels sprouts and the onion with the sesame oil, vinegar, and BBQ dry rub until everything is well coated. On a parchment-lined baking sheet, spread the seasoned Brussels sprouts out in a single layer. Top that with any remaining oil from the bottom of the bowl. Place the baking sheet full of Brussels sprouts in the oven for 30 minutes or until the edges are brown and they’re cooked through (fork tender). Remove them from the oven and pour over one cup of your favorite BBQ sauce. Using a spatula, toss the Brussels sprouts in the sauce until they’re well-coated. Return the baking sheet full of Brussels sprouts to the oven for an additional ten minutes. Remove the BBQ Brussels and set aside until you’re ready to assemble the sandwiches.
To Make the TCV Signature Dry Rub: Combine the spices and sugar and stored in an airtight container for up to six months.
On the bottom part of each hamburger bun, pile on the BBQ and top it with the slaw. (Makes 6 sandwiches.)