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Sous Vide Brussels Sprouts Recipe

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  • Author: Jamasine J
  • 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)


  1. Fill a large pot or container halfway with water. Set the temperature of the sous vide precision cooker to 183oF/84oC.
  2. Brussels sprouts should be washed and dried. Trim the sprouts’ ends and then cut them in half lengthwise.
  3. Combine the halved sprouts, 1 tablespoon olive oil, salt, and pepper in a large mixing bowl. Toss with a fork until evenly coated.
  4. 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.
  5. 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.)
  6. 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.
  7. 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.)
  8. Add the remaining 1 tablespoon olive oil to a large skillet set over medium-high heat.
  9. Add Brussels sprouts and cook for 3-4 minutes, stirring occasionally, until browned. Transfer to a plate after removing from the skillet.
  10. 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

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