Sous vide Brussels sprouts are a cut above Brussels sprouts any other way. Cooked to perfection, these vitamin-packed morsels will be your new family favorite. 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.
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.
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.