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Brussels Sprout Sliders

Brussels Sprout Sliders

Load them up with prosciutto, mini mozzarella balls (aka bocconcini) and sliced cherry tomatoes, set them out at your cocktail party and they'll be gone in three minutes flat.

Ready in: 25 minutes

Serves: 12

Complexity: very-easy

kcal: 145

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30 Brussels sprouts, trimmed & halved
1 litre chicken stock
2 tbsp butter, melted
1 tbsp rice bran oil
110 g prosciutto, cut into 2 cm strips
110 g bite-size fresh mozzarella balls
10 cherry tomatoes, sliced
Toothpicks, as needed


Put sprouts in a pot and cover with chicken stock. Boil for 2 minutes then remove from heat and strain off the stock. Cool the stock and use as a soup base.
Preheat the oven to 190°C. In a large bowl, toss the Brussels sprouts with the butter and oil then season with SIDS SALT & PEPPER.
Transfer the Brussels sprouts to a baking sheet and arrange them in an even layer, cut side down. Roast until the Brussels sprouts are tender and lightly golden, 17-20 minutes.
Remove the sprouts from the oven and cool until easy to handle.
To assemble the sliders, fold 2-3 strips of prosciutto on one half of a sprout. Top with a mozzarella ball, a cherry tomato slice and another sprout half then secure with a toothpick.
Repeat with the remaining ingredients. Serve immediately.