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.
- 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
15 minutes prep time
75 minutes total cook time
- 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
- 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.
Sous Vide Balsamic-Glazed Brussels Sprouts Nutrition Information
Nutrition information gathered from Nutrium. Nutritional information may vary depending on ingredients used.