Sous Vide Brussels Sprouts


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 w ...

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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!
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Pro-level cooking techniques made simple.

Ingredients for 1

  • 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


  • Step 1

    Set your Anova Sous Vide Precision Cooker to 185ºF / 85.0ºC

  • Step 2

    Add brussels sprouts, salt, pepper, and garlic to vacuum sealed bag.

  • Step 3

    Place in water bath and sous vide for 1 hour.

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    • Step 0

      Remove sprouts from bag. Dry well. Add honey, olive oil and pine nuts. Toss to combine.

    • Step 1

      Place under broiler for 3-5 minutes until golden and crispy.

    • Step 2


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185 F / 85 C Recipe Temp
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