Sous Vide Brussels Sprouts

Sous vide Brussels sprouts are a cut above Brussels sprouts any other way. Cooked to tender but crispy perfection, this will be your new favorite way to prep these vitamin-packed morsels. Sous vide cooking Brussel sprouts means you have complete control over every aspect of the cooking process, and that meant goodbye to mushy, tasteless vegetables. Read on to get the perfect time and temp for sous vide Brussels sprouts and learn how to finish them!

Author

Jenna Passaro

Jenna Passaro is a food and travel writer, photographer, and sous vide enthusiast based in Portland, OR. She is the creator of the blog, Sip Bite Go, which shares recipes and travel guides for foodies. Jenna and her husband Patrick are world travelers who met while he was a chef in Baltimore. Since then, they moved across the country, had a wedding that included llamas, and, most recently, had a baby. As new parents, they are on a mission to balance life with eating delicious meals at home, and want to help others do the same. Jenna’s work has been featured on Southern Living, KGW Portland, Bing, and Yahoo, among others.

Prep Time: 00:00

Recipe Time: 01:00

Temperature : 185F / 85C

Ingredients

• 1 pound brussels sprouts, trimmed and cut lengthways
• Salt to taste
• Pepper to taste
• 2 cloves garlic, minced
• 1 teaspoon honey
• 1 tablespoon olive oil
• 1 tablespoon pine nuts

Directions

1. Set your Anova Sous Vide Precision Cooker to 185ºF / 85.0ºC
2. Add brussels sprouts, salt, pepper, and garlic to vacuum sealed bag.
3. Place in water bath and sous vide for 1 hour.

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1. Remove sprouts from bag. Dry well. Add honey, olive oil and pine nuts. Toss to combine.
2. Place under broiler for 3-5 minutes until golden and crispy.
3. Enjoy!