These Sous Vide Brussels Sprouts are flavorful and cooked evenly from edge to edge.
The sous vide cooking method, followed by a quick sear in the pan, yields the ideal texture: tender in the center and beautifully caramelized and crispy on the outside.
This is a no-fail, no-hassle recipe! Ideal as a side dish for Thanksgiving or Christmas.
WHY SOUS VIDE BRUSSELS SPROUTS?
- Brussels sprouts have a bad reputation for becoming overcooked quickly. Sous vide cooking yields a softer and more tender texture than other methods of cooking.
- Because the vegetables are cooked in a sealed bag, all of the nutrition and flavors are retained.
- The sous vide machine cooks the vegetable evenly from start to finish, resulting in an even texture from edge to edge. The outer leaves will not be burned before the centers are fully cooked.
- Never, ever overcook brussels sprouts. You won’t have to worry about overcooking again because the sous vide method cooks the food to the temperature you set!
So, what exactly is sous vide? In French, it means “under vacuum.”
It’s a water bath cooking method that involves sealing food in a bag and then cooking it for an extended period of time at a precise temperature in a water bath.
WHAT ARE BRUSSELS SPROUTS?
Brussels sprouts are these small green cabbage-like buds. They are completely edible and delectable. Brussels sprouts are essentially leafy greens that are cooked.
You can eat them plain (seasoned, of course), or add them to soups, stews, or casseroles for added flavor.
In fact, my first encounter with Brussels sprouts was in a chicken vegetable broth. I used to think this was a strange little vegetable. I had no idea I’d come to love them as much as I do!
- Brussels Sprouts: Wash and dry your brussels sprouts thoroughly. Get rid of any dead leaves. Trim the sprouts’ ends and then cut them in half lengthwise. I prefer to cut them in half, but you can sous vide them whole. If you’re cooking whole brussels sprouts, increase the sous vide time to 1 hour.
- Olive Oil: For this recipe, use regular olive oil. Extra virgin olive oil should be avoided because it has a lower smoke point.
- I used regular salt, but coarse salt or sea salt can also be used.
- Pepper: The best pepper is freshly ground black pepper.
HOW TO MAKE BRUSSELS SPROUTS SOUS VIDE STYLE? – STEP BY STEP
- Vacuum seal Brussels sprouts in a single layer with garlic, salt, and cubed butter, then place in a sous vide bath at 185oF for 60 minutes.
- When finished, remove the Brussels sprouts from the hot water and shock the bag for two minutes in an ice bath.
- Take the Brussels sprouts out of the bag and pat them dry – very, very dry! This will assist them in crisping up later.
- Preheat the broiler on high. In a mixing bowl, combine Brussels sprouts, olive oil, and honey (honey is optional). Add pine nuts (optional — but delectable!).
- Place the Brussels sprouts on a baking sheet lined with parchment paper.
- Broil Brussels sprouts for 3-5 minutes on high heat.
- Serve with a squeeze of lemon juice and a drizzle of balsamic glaze on top.
SOUS VIDE BRUSSELS SPROUTS BUTTER
The butter is the key to all of this tenderness. Yes, I am aware that butter has a reputation for making everything taste better.
These sous vide Brussels sprouts, on the other hand, cannot exist without butter.
It’s a classic pairing, similar to butter and garlic. I suggest using salted butter. You won’t have to add as much salt this way.
You can also use unsalted butter and then season with salt later. You have a choice.
The Brussels sprouts can then be flavored with a variety of herbs. Consider the following examples:
- parsley, fresh
- Oregano, fresh or dried
- rosemary, fresh
- the herb dill (careful, this is a very powerful herb)
WHAT TO PUT ON SOUS VIDE BRUSSELS SPROUTS?
Sous vide Brussels sprouts work well with a wide range of flavors. Among the tried-and-true combinations are:
- Cilantro And Lime Juice
- Tabasco pepper sauce
- Dressing: Italian vinaigrette
- Parmesan cheese and balsamic glaze
- Glaze with pomegranate
WHAT TO SERVE WITH SOUS VIDE BRUSSELS SPROUTS
I like to serve my sous vide Brussels sprouts with balsamic chicken and roasted sweet potatoes on the side. They go well with bacon as well.
And what about the holidays? Brussel sprouts are one of our favorite sous vide, Thanksgiving sides, especially when paired with these sous vide turkey legs. Why not cook an entire sous vide Thanksgiving dinner?
HOW TO REFRIGERATE BRUSSELS SPROUTS COOKED SOUS VIDE?
You don’t have to make dinner all at once, and sous vide cooking works well for meals that you prepare ahead of time.
Refrigerate cool Brussels sprouts in a covered container for up to three days after cooking. Then, when you’re ready to serve them, finish them in the air fryer or broiler.
WHAT THE BEST SOUS VIDE BRUSSELS SPROUTS TASTE LIKE?
If you did everything correctly—which I’m sure you did if you followed this recipe—you’ll have perfectly cooked sous vide Brussels sprouts to serve with your meal. They should be golden but still green, softened but crisp, and bursting with flavor.
WHAT IS THE RIGHT TEXTURE FOR SOUS VIDE BRUSSELS SPROUTS?
After Sous Vide cooking, the Brussels Sprouts should be firm but significantly softened compared to their original texture.
WHAT IF MY BRUSSELS SPROUTS KEEP FLOATING WHILE IN THE SOUS VIDE BATH?
If you aren’t using vacuum sealed bags, this can be a problem, but don’t worry, there are workarounds.
By partially submerging the plastic bag before adding the Brussels sprouts, you can reduce the number of air pockets in the zip lock bag that you’re cooking them in.
If they continue to float, you might need to add something to weigh them down. Choose something that will not crack in hot water, such as these sous vide weights.
TASTY TIPS AND NOTES FOR MAKING BRUSSELS SPROUTS SOUS VIDE STYLE
- Sous vide Brussels sprouts may float in the water bath, so use something to weigh them down so they cook completely underwater. Choose something that will not crack in hot water, such as commercial sous vide weights.
- After the sous vide bath, crisp up the brussels sprouts with a quick fry, air fry, or broil.
- Suggestions for wine pairing with Brussels sprouts For leafy green vegetables, an acidic Grüner Veltliner is a popular choice.
- Are you preparing a holiday meal? Use Babe’s Chorizo Sausage Stuffing to make these sprouts.
Frequently Asked Questions
Vacuum seal Brussels sprouts in a single layer with garlic, salt, and cubed butter, then place in a sous vide bath at 185oF for 60 minutes.
Brussels sprouts that are dry and chewy are just as bad as soggy steamed Brussels sprouts. This could be the result of using too little oil when roasting. You’ll need a good coating of oil—enough to make the heads shiny, or enough to get inside the folds of some of the leaves if they’re cut.
They thrive in temperatures ranging from 45 to 75 degrees Fahrenheit and can survive in temperatures as low as 20 degrees Fahrenheit for short periods of time. A light frost or two can improve the flavor and sweetness of the sprouts.
With Brussels sprouts, a vacuum sealer system works well. Bags should not be overpacked. Instead, keep sprouts in a single layer to freeze quickly. Place the bags in the freezer, flattening them as much as possible, until the sprouts are frozen.
Sous Vide Brussels Sprouts Recipe
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
These Sous Vide Brussels Sprouts are flavorful and cooked evenly from edge to edge. Even the pickiest of eaters will enjoy them! The combination of sous vide cooking followed by a quick sear in the pan yields the ideal texture: tender in the center and slightly caramelized and crispy on the outside.
- 12 pound fresh Brussel sprouts
- 2 tbsp olive oil, divided
- 1 teaspoon sea salt
- 12 tsp ground black pepper
Optional for Presentation
- Parmescan cheese
- vinegar (balsamic)
- Fill a large pot or container halfway with water. Set the temperature of the sous vide precision cooker to 183oF/84oC.
- Brussels sprouts should be washed and dried. Trim the sprouts’ ends and then cut them in half lengthwise.
- Combine the halved sprouts, 1 tablespoon olive oil, salt, and pepper in a large mixing bowl. Toss with a fork until evenly coated.
- Place the Brussels sprouts in a zip-lock bag in a single layer. (Make sure to arrange in a single layer; if your bag is too small, use multiple bags.) If you have a vacuum sealer, feel free to use it.
- Use the “water displacement” technique or a vacuum sealer to seal the bag. (Seal all but one corner of the bag, then slowly place it in the water bath, making sure everything below the zip-line is covered by water before sealing the rest of the bag.)
- Cook for 40 to 45 minutes with the bag in the warm water bath. Make sure the Brussels sprouts are completely submerged. To weigh down the bag, use heavy kitchen items such as a saucepan and kitchen tongs.
- When the timer goes off, take the bag out and remove the Brussels sprouts. Using paper towels, pat dry. (A wet surface will obstruct searing.)
- Add the remaining 1 tablespoon olive oil to a large skillet set over medium-high heat.
- Add Brussels sprouts and cook for 3-4 minutes, stirring occasionally, until browned. Transfer to a plate after removing from the skillet.
- Drizzle with optional balsamic vinegar and sprinkle with shredded parmesan cheese before serving.
To allow for thawing in the water bath, add 20-30 minutes to the cooking time if using frozen Brussels sprouts.
- Category: Vegetables
- Method: Sous Vide
- Cuisine: French
- Serving Size: 4 servings
- Calories: 136kcal
- Sodium: 624mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 15g
- Protein: 6g
Keywords: Sous Vide, Brussel Sprouts, Sous Vide Brussel Sprouts Recipe, Sous Vide Veggie