Best Sous Vide Balsamic-Glazed Brussels Sprouts Recipe

This recipe was written by Stephanie Searor, MS RD LDN

Most of the time, we think of sous vide cooking as a way to perfect steak and other proteins. But, sous vide vegetables deserve their chance to shine; today, we spotlight the humble Brussels sprout. The low, slow temperature ensures tender, perfectly cooked sprouts that can be finished in a hot pan or under the broiler for a crunchy, golden exterior.

Brussels sprouts are part of the brassica family, and are basically a type of tiny cabbage. They can be served raw or cooked, and are delicious little vegetables. Unfortunately, most people only think of the mushy, overcooked sprouts that they ate as a kid. Hopefully this recipe will convert you. Serve with salmon or steak for a great, restaurant worthy dinner.

Best Sous Vide Balsamic Glazed Brussels Sprouts Recipe

Equipment

Sous Vide Machine – our favorite right now is the Anova or the Joule.
Container – not necessary, but nice to have for bigger cuts of meat. We recommend the Lipavi as it is large and sturdy. You can also use a pot.
Vacuum sealer and bags, or a freezer Ziploc bag. If you only have a Ziploc make sure to check our our article on the water displacement method. You can find our favorite vacuum sealers here – 5 Best Sous Vide Vacuum Sealers (Reviews Updated 2021)

Sous Vide Balsamic-Glazed Brussels Sprouts Recipe

Serves 4

15 minutes prep time

75 minutes total cook time

Ingredients:

2 pounds fresh Brussels sprouts, rinsed and ends trimmed
¼ cup olive oil
salt and pepper to taste
6 cloves garlic, smashed
2 tablespoons fresh tarragon
¼ cup aged Balsamic vinegar

Directions:

Prepare a large vessel that will be big enough for the sprouts. Set the sous vide circulator temperature to 185 degrees Fahrenheit.
Toss the sprouts with olive oil, garlic, salt, and pepper, and divide into two vacuum bags (or zip top bags), removing as much air as possible.
When the water is heated, submerge the sprouts and cook for one hour.
When the sprouts are a few minutes from being finished, heat a grill pan or broiler until piping hot.
Remove the sprouts from the bag, leaving behind as much of the cooking liquid as possible (water is the enemy when trying to brown or sear foods).
Broil for about five minutes on foil or a baking sheet, or brown in a grill pan, occasionally turning to ensure the highest amount of deliciousness (aka brown crispy leaves).
To serve; transfer the sprouts to a large serving bowl. Toss with the tarragon and Balsamic vinegar.