Sous Vide Brussels Sprouts

Never make mushy brussels sprouts again! This Sous Vide Brussels Sprouts recipe will show you how to use an immersion circulator and the sous-vide technique to cook brussels sprouts perfectly every time!

Can you sous vide brussels sprouts? Yes, and this method eliminates the margin for error! Sous vide brussels sprouts emerge from the water bath brighter and greener than before with a delightful al dente bite.

New to sous vide cooking? The concept is simpler than it sounds. The term “sous vide” refers to cooking vacuum-sealed food in a temperature-controlled water bath, and is often used to cook foods that need precision for the best results.

As for brussels sprouts, the sous vide method consistently produces tender brussels sprouts, which you can enhance with spices, seasonings, and sauces. With this technique, you’ll never undercook or overcook brussels sprouts again, so gather your gadgets and let’s sous-vide some sprouts!

🤔 Why Make Brussels Sprouts In Sous Vide?

• The ease. It’s nearly impossible to mess this up.
• The texture. They tenderize perfectly without getting mushy in the middle.
• The flavor. The sprouts retain their natural flavor and nutrients.
• The finish. This is when things get crispy.
• The options. As for customizations, anything goes.

🧂Ingredients & Tools

• Brussels sprouts – Use firm, fresh brussels sprouts with vibrant green tightly packed leaves. You can cut larger sprouts, so the size isn’t too important. However, smaller brussels sprouts are picked before maturity so they tend to be softer and sweeter.
• Avocado oil – Or olive oil; a light coating to give the seasonings something to cling to.
• Salt & pepper – Simple seasonings highlight the naturally sweet and earthy flavors, but you can amp things up with any dry spices.

Recommended Tools:

• Immersion Circulator – The best immersion circulator is by Anova. It’s top-of-the-line quality and has a great app that connects with your phone. Likewise, check out quality budget-friendly brands like SAKI or InkBird brand.
• Vacuum Sealer – You can use any basic vacuum sealer with your sous vide. You can also grab these sous vide bags & hand pump for about $15.
• Vacuum Sealer Bags – Purchase a set of different sizes for ease and variety.
• Sous Vide Container – If you’re using the sous vide technique to cook a large amount, it’s helpful to have a container that’s perfectly sized to hold your immersion circulator and the food without overcrowding. Otherwise, you can simply use a large pot or heat-safe container.
• Sous Vide Clips or Sous Vide Weights – These accessories are made to keep the sous vide bag submerged in the water. You can purchase clips specifically for this purpose, or simply use a heavy kitchen utensil and binder clips.

🥣 How To Make Sous Vide Brussels Sprouts

1️⃣ Preheat water bath. Fill a large pot or sous vide container with water. Attach the immersion circulator and program the device to heat the water to 185°F.

2️⃣ Wash and trim fresh brussels sprouts. Meanwhile, prep your sprouts! First, wash them well in cool water, then trim the ends and cut each piece in half. If the sprouts vary in size, cut larger brussels sprouts in quarters to keep the sizes consistent.

3️⃣ Season brussels sprouts. Then, add the brussels sprouts to a mixing bowl along with the avocado oil, salt, and pepper and toss together to coat in oil and seasonings.

4️⃣ Prep sous vide bag. Finally, transfer the prepped sprouts to a vacuum sealer bag or a zip-top plastic bag and arrange the pieces in a single layer. Seal the bag with a vacuum sealer or use the water displacement method.

5️⃣ Place in the warm water bath. Once the water bath reaches temperature, submerge the sealed bag. If needed, use a sous-vide clip or heavy kitchen utensil to prevent the bag from floating to the top.

6️⃣ Cook in water bath. Cook for 40 minutes in the temped water, then pull the bag from the water bath, carefully remove the cooked sprouts, and finish with your favorite finishing method. Enjoy!

💧 Water Displacement Method

Don’t have a vacuum sealer? The water displacement method adheres to Archimedes’ Principle, which states that a body submerged in water is buoyed up by a force equal to the weight of the water displaced by the body. In simpler terms, the water displacement method works to seal your sprouts watertight without needing extra equipment. Follow these simple steps.

1️⃣ Place your trimmed brussels sprouts in a Ziploc freezer bag, pressing and squeezing as much air out by hand as possible. Seal the bag, leaving a small opening at one end of the zip-top for air to escape.

2️⃣ Then slowly dip the bag into the water, allowing the water pressure to push the air to the top and out through the opening. Once the bag is submerged up to the seal, close it fully before submerging the bag completely.

💭 Recipe Tips

• The brussels sprouts should be similar sizes. You may need to cut larger ones in half or quarters so each piece is roughly the same size.
• Make sure the bag is fully submerged. If the sous vide bag floats to the top of the water bath, weigh it down with a kitchen utensil.
• Handle the sprouts delicately. You don’t want them to fall apart when removing them from the sous vide bag.
• Make them crispy. After cooking, pat the brussels sprout dry and spray with cooking spray. Then, add them to a preheated HOT skillet and quickly sear the outer leaves until lightly charred and crispy.

🔥Finishing

Sous vide brussels sprouts are cooked perfectly edge-to-edge. A quick sear at the end creates gorgeous crispy, charred edges while the centers stay tender.

• Broil: Place the sous vide brussels sprouts on a sheet pan cut side up and broil until the tops are crispy and begin to char (2-3 minutes).
• Air Fryer: Preheat the air fryer to 400F. Then, place the brussels sprouts cut side up in a single layer in the basket. Air fry for 5-6 minutes or until crispy.
• Pan Sear: Add butter or oil to a hot pan and sear the brussels sprouts until they’re golden brown and crispy.

🍽️ Variations & Serving Suggestions

• After finishing, top crispy brussels sprouts with crumbled bacon or pancetta and grated parmesan cheese.
• Make “Momofuku” brussels sprouts and toss with fish sauce vinaigrette.
• Add garlicky goodness. Add a 1/2 teaspoon of garlic powder or 2-3 teaspoons of freshly minced garlic to the sous vide bag.
• Toss with balsamic vinegar, then finish in a hot pan to create gorgeous caramelization and crispy edges.
• Toss the cooked sprouts with curry powder, then quickly sear to create crispy, charred edges with warm, dynamic flavor.
• Serve with hollandaise. Somewhat unconventional but delicious nonetheless!
• Make it a meal with protein (which can also be prepared sous vide). Try with shrimp, steak, or chicken.

🧊Storing & Freezing

Storing: Let cool then place in a shallow glass airtight container. Cooked brussels sprouts will last 3-4 days in the fridge.

Freezing: I’d rather you didn’t freeze cooked brussels sprouts. Once thawed, they become a mushy mess.

❔ FAQ

🥦 More Sous Vide Vegetable Recipes

• Green Beans
• Glazed Baby Carrots
• Mashed Potatoes
• Sweet Potatoes
• Corn on the Cob