Do you love brussels sprouts as much as we do? Double up on them in this wild sandwich featuring roasted halved sprouts and an easy-to-put-together shredded sprouts slaw.

BBQ Brussels Sprouts Sandwiches


  • 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
  • 2 tablespoons The Chubby Vegetarian’s Signature Dry Rub (recipe follows)
  • 1 cup of your favorite BBQ sauce and 6 hamburger buns
  • 2 parts chipotle chili powder
  • 2 parts sweet paprika
  • 2 parts smoked paprika
  • 2 parts granulated garlic
  • 2 parts kosher salt
  • 2 parts cracked black pepper
  • 2 parts cumin
  • 2 parts dried thyme
  • 2 parts dried oregano
  • 1 part cinnamon
  • 1 part ground ginger
  • 1 part light brown sugar
  • 1 part powdered, dried porcini mushrooms*

Serves 6


First, make the Brussels Sprout 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 2 cups shredded Brussels sprouts with the shredded carrot, mayonnaise, mustard, and salt and pepper to taste. Toss until well-incorporated. Set aside in the refrigerator until ready to serve. (Makes about 2 cups of slaw.)

Preheat your over to 350 degrees. Slice 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 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. 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 ready to assemble the sandwiches.

On the bottom part of each hamburger bun, pile on the BBQ and top it with the slaw. (Makes 6 sandwiches.)

The Chubby Vegetarian’s Signature Memphis Dry Rub

Mix all ingredients in a large food storage bag until all ingredients are equally distributed. Portion into
4-ounce jars for gifts — or keep it all for yourself, you selfish grinch! Make as little of as much as you
like based on this ratio.

*Dried porcini mushrooms can be found at almost any specialty grocery — including in the bulk bin at Whole Foods. Turn the dried mushrooms into a powder by placing them in a coffee grinder or food processor and pulsing until no large bits are left.