Step 1: Prepare the Aioli and Slaw (Can be done ahead)

• Make the Smoky Paprika Aioli: In a small bowl, combine the mayonnaise, minced garlic, lemon juice, and smoked paprika. Whisk until smooth and fully combined. Season with a pinch of salt. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This can be made up to 2 days in advance.

• Make the Tangy Apple Slaw: In a medium bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, and sugar (or maple syrup) until emulsified. Season with salt and pepper. Add the julienned apple and the shredded cabbage or slaw mix to the dressing. Toss everything together until well-coated. Cover and refrigerate until ready to use. This can be made a few hours ahead of time.

Step 2: Prepare and Roast the Brussels Sprouts

• Preheat the Oven: Position a rack in the center of your oven and preheat to 425°F (200°C). A hot oven is essential for getting crispy, caramelized sprouts.

• Prep the Sprouts: Wash and dry the Brussels sprouts. Trim off the very bottom of the stem and remove any loose or yellowed outer leaves. Slice each sprout in half lengthwise, through the stem.

• Make the Roasting Glaze: In a large bowl, whisk together the 2 tablespoons of olive oil, balsamic vinegar, soy sauce, maple syrup, and garlic powder.

• Toss to Coat: Add the halved Brussels sprouts to the bowl with the glaze and toss thoroughly until every sprout is evenly coated. Season generously with salt and pepper.

• Roast to Perfection: Arrange the sprouts in a single layer on a parchment-lined baking sheet, cut-side down. This is crucial for getting a deep, dark caramelization on the flat side. Roast for 20-25 minutes. About halfway through, you can shake the pan, but try to keep them cut-side down. The sprouts are done when the flat sides are deeply browned and caramelized, and the outer leaves are dark and crispy. They should be tender enough to be easily pierced with a fork.

Step 3: Toast the Buns

• Toast: While the sprouts are in their final minutes of roasting, prepare your buns. Split the slider buns and brush the cut sides lightly with the melted butter.

• Method 1 (Skillet): Place the buns cut-side down in a large, dry skillet over medium heat. Toast for 1-2 minutes until golden brown and fragrant.

• Method 2 (Oven): Arrange the buns on a baking sheet and place them in the oven for the last 2-3 minutes of the sprouts’ roasting time. Watch them carefully to prevent burning.

Step 4: Assemble Your Masterpiece

This is the fun part! Work quickly while everything is warm.

• Sauce the Buns: Spread a generous layer of the smoky paprika aioli on both the top and bottom toasted buns.

• The “Patty”: Place two roasted Brussels sprout halves (one whole sprout) on each bottom bun, cut-side down.

• The Slaw: Top the sprouts with a small pile of the tangy apple slaw.

• Finish: Place the top bun on, secure with a decorative toothpick if desired, and serve immediately.