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!
These sprouts make a great sous vide Thanksgiving dish!
Ingredients for sous vide Brussels sprouts
This recipe uses a pound of Brussels sprouts, butter, garlic, salt, and pepper for the sous vide bath.
Then in the final step, when the Brussels sprouts are finished in the broiler (or you could use an air fryer), a little olive oil is added with optional ingredients including pine nuts and honey.
Lastly, the sprouts are garnished with a squeeze of lemon and a balsamic glaze.
How to make Brussels sprouts sous vide style – step by step
Vacuum seal Brussels sprouts in a flat layer with garlic, salt, and cubed butter and drop the bag in the sous vide bath at 185ºF for 60 minutes.
When done, remove Brussels sprouts from the hot water and shock the bag in an ice bath for two minutes.
Remove Brussels sprouts from the bag and pat dry – very, very dry! This will help them crisp up later…
Preheat broiler to high. In a bowl, mix Brussels sprouts with a olive oil and honey (honey is optional). Add pine nuts (also optional — but delicious!).
Pour Brussels sprouts onto a parchment lined baking sheet.
Broil Brussels sprouts on high for 3-5 minutes.
Plate and serve with a squeeze of lemon juice and a drizzle of balsamic glaze.
What to put on sous vide Brussels sprouts
Sous vide Brussels sprouts lend themselves well to a wide variety of flavors. A few tried and true combinations include:
- Lime juice and cilantro
- Tabasco sauce
- Italian vinaigrette dressing
- Balsamic glaze and parmesan cheese
- Pomegranate glaze
What to serve with sous vide Brussels Sprouts
I like to serve my sous vide Brussels sprouts with balsamic chicken and a side of roasted sweet potatoes. They also pair well with bacon.
And for the holidays? Brussel sprouts are one of our favorite sous vide thanksgiving sides, served alongside sous vide turkey breast and these sous vide turkey legs. I mean, why not cook an entire sous vide Thanksgiving meal?
How to refrigerate Brussels sprouts cooked sous vide
You don’t need to make dinner all in one go—and sous vide cooking lends itself well to meals you prepare ahead of time. Refrigerate cool Brussels sprouts within two hours of cooking in a covered container for up to three days. Then do the finishing step – in the air fryer or broiler – when you’re preparing to serve them.
What the best sous vide Brussels sprouts taste like
If you’ve made them right—and, if you followed this recipe, I’m sure you did—you’ll have perfectly cooked sous vide Brussels sprouts to serve with your meal. They should be golden, but also still green, softened but crisp, and full of rich flavor.
Wine to serve with Brussels sprouts
Brussels sprouts’ earthy, nutty flavor can sometimes be hard to pair with wine, but a citrus packed Grüner Veltliner is an option that’s popular with many cruciferous vegetables like these.
What is the right texture for sous vide Brussels sprouts?
After cooking the Brussels Sprouts Sous Vide, they should still be firm, but significantly softened compared to their original texture.
What if my Brussels sprouts keep floating while in the sous vide bath?
This can be a problem if you’re not using vacuum sealed bags, but don’t worry, there are workarounds. Try to minimize the air pockets in the zip lock that you’re cooking them in by partially submerging the plastic bag before putting the Brussels sprouts into it. If they still float, you may need to add something to weigh it down. Just be mindful to choose something that won’t crack in the hot water, like these sous vide weights.
Tasty tips and notes for making Brussels sprouts sous vide style
- Sous vide Brussels sprouts may float when submerged in the water bath, so use something to weigh them down so they cook fully underwater. Be mindful to choose something that won’t crack in the hot water, like commercial sous vide weights.
- After the sous vide bath, give the brussels spouts a quick fry, or air fry, or broil to crisp them up.
- Wine pairing tip for Brussels sprouts. An acidic Grüner Veltliner is a popular choice for leafy green vegetables.
- Cooking for the holidays? Make these sprouts with Babe’s Chorizo Sausage Stuffing.
Readers also love these sous vide recipes
- Sous Vide Wings
- Sous Vide Spare Ribs with BBQ Sauce
- Sous Vide Turkey Legs
- Sous Vide Turkey Breast
- Sous Vide Pulled Pork
- Sous Vide Short Ribs
- Sous Vide Onions in Beer
- Sous Vide Cookbooks for Beginners
- Sous Vide Pork Chops
- Sous Vide Little Potatoes
- Keto Sous Vide Recipes
Let me know when you make sous vide Brussels sprouts. Be sure to leave a comment and rate the recipe. It means so much to hear from Sip Bite Go readers and I love seeing photos of your food! Don’t forget to tag me @sipbitego on Instagram so I can see how the recipe turned out. And sign up for the Sip Bite Go newsletter.
Sous Vide Brussels Sprouts Recipe (Sip Bite Go)
Ingredients
- 1 lb Brussels sprouts outer leaves removed, halved
- ½ cup butter cubed
- 3 tbsp garlic diced
- 2 tsp salt
- ¼ tsp pepper
To finish
- ½ tbsp olive oil
- 2 tsp honey optional
- ¼ cup pine nuts optional
- 1 tbsp lemon juice fresh
- 2 tsp balsamic glaze
Instructions
- Preheat sous vide machine to 185ºF.
- Vacuum seal Brussels sprouts in a flat layer with garlic, salt, and cubed butter and drop the bag in the sous vide bath at 185ºF for 60 minutes. When done, remove Brussels sprouts from the hot water and shock the bag in an ice bath for two minutes. Remove Brussels sprouts from the bag and pat dry - very, very dry!
- Preheat broiler to high. In a bowl, mix Brussels sprouts with a olive oil and honey (honey is optional). Add pine nuts (optional). Pour Brussels sprouts onto a parchment lined baking sheet. Broil Brussels sprouts with pine nuts on high for 3-5 minutes.
- Plate and serve with a squeeze of lemon juice and a drizzle of balsamic glaze.
Video
Notes
- Sous vide Brussels sprouts may float, so use something to weigh them down so they cook fully underwater. Be mindful to choose something that won’t crack in the hot water, like commercial sous vide weights.
- After the sous vide bath, give the brussels spouts a quick fry, or air fry, or broil to crisp them up.
- Wine pairing tip for Brussels sprouts. An acidic Grüner Veltliner is a popular choice for leafy green vegetables.
Valerie says
I really like sprouts. This is genius. First time I’ve read about cooking them this way.
Lisa Favre says
I have always been curious about the Sous Vide process. These brussels sprouts look incredibly delicious!
Kimberly Croisant says
Oh, my husband can make the meanest Brussel sprouts, but nothing like yours here. I’ll have to give this recipe a try!
Alexandra says
Such a clever idea, and a delicious one for sure. Love brussel sprouts, and these were fantastic.
Maayke says
I always make brussels sprouts for Christmas. I think I might try this recipe this year.
georgie says
This is genius! I haven’t got a Sous Vide but I’ve used one before and love how perfectly cooked everything was. This is such a great idea, I bet these are delicious!
Brian Jones says
I adore sprouts, never tried them like this though, definitely one for me to have a play with!
Patty at Spoonabilities says
There is nothing more delicious than a crispy tender Brussels Sprout recipe! This recipe is the ultimate Brussels Srpout recipe!