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    Home Β» Sous Vide Β» Brussels Sprouts in Sous Vide

    Brussels Sprouts in Sous Vide

    Published: Apr 2, 2022 by Eric Samuelson

    Jump to Recipe Print Recipe

    Learn all the perks of giving your Brussels sprouts the immersion circulator treatment! Perfect method to make your Brussels sprouts ahead of time and finish them when time to serve (great for Thanksgiving or Christmas).

    We include how the recipe does with the Instant Pot sous vide function.

    Sous Vide Brussels sprouts covered in everything but the bagel seasoning on a blue plate on a yellow and white stripe towel.

    This post includesΒ affiliateΒ links. This means that atΒ noΒ additional cost to you, I will earn a commission if you click through and make a purchase. These are products and services I recommend because I use or trust them. Cookies will be used to track theΒ affiliateΒ links you click.

    Brussels sprouts have become one of my favorite veggies in the last decade. I eat plenty of them especially in the fall. I have tried cooking the many different ways with different seasonings.

    Today, we are going to show you how to cook them via the sous vide method. Find out if it's worth the time to do so and how much time you will need.

    Jump to:
    • ❓ Why Sous Vide
    • πŸ›’ Ingredients
    • πŸ“‹ Instructions
    • 🏁 How to Finish
    • πŸ“… Make Ahead Side Dish
    • πŸ’¨ Instant Pot Sous Vide
    • 🍽️ More Sous Vide Recipes
    • Everything Seasoned Sous Vide Brussels Sprouts

    ❓ Why Sous Vide

    It can be tricky to get Brussels Sprouts perfectly cooked. The stem part of the Brussel Sprouts takes longer to cook than the outside. If you aren't careful you up with them being burned on the outside and still hard inside. Sous vide makes it easy to cook them equally all the way through.

    Halves raw brussels sprouts on a wood cutting board that says home with a purple handled knife on the board too.

    πŸ›’ Ingredients

    Here is what you will need to make this dish

    • Brussels sprouts
    • Olive Oil
    • Kosher salt
    • Black pepper

    Those are your basic ingredients, but you can definitely up the ante.

    Instead of oil you can use bacon fat which is so good with Brussels. In our recipe at the bottom of this post we use Everything But the Bagel seasoning - which I truly love to put on everything! Trader Joe's made this seasoning popular but you can find it at pretty much any store now.

    When they are done cooking you can finish them with any of these if you like too.

    • balsamic vinegar
    • squeeze of lime juice
    • squeeze of lemon juice
    • maple syrup
    • flake salt like Maldon
    Raw halved brussels sprouts in a single layer in a bag being sealed by a Vesta vacuum sealer.

    πŸ“‹ Instructions

    I use to just use Ziploc bags that I sealed good and then used the water immersion technique. But really a vacuum sealer makes it so much easier. Since I sous vide something at least once a week, it's good investment. Plus I use it to store food in the freezer.

    I found the WeVac bags on Amazon that I use my sous vide bag.

    Whatever method you use it's important to season your sprouts well, then arrange them in a single layer before sealing. With Brussels sprouts I still find that I end up with some air pockets, so I usually just grab a small pot to place on top of them to keep them submerged.

    βœ‚οΈ To cut or not to cut? I have done both. I prefer to cut them now to get the seasonings into the inner part of the sprouts and to have more surface area to brown them later. Discard any yellowing or bad looking outer leaves.

    Set your immersion circulator to 185 degrees. Once up to temperature add your sealed bag to your sous vide bath.

    Cook for 1 hour.

    When finished you can serve as it. Or....

    Whole sous vide brussels sprouts that have been browned in the oven on a metal sheet pan with a gray and white strip towel under the pan.

    🏁 How to Finish

    To get the most flavor out of your Brussel sprouts you need to hit them with some serious heat. What you are trying to do is brown the outside. This brings out the natural sugars in the sprouts.

    You can place them on a baking sheet then into a 475 degree oven to brown them. Or if watch them very carefully put them under the broiler, that will be super fast to get them to crispy perfection.

    πŸ“… Make Ahead Side Dish

    You can turn this easily into a make ahead side dish. When the Brussels are done in the sous vide put them into an ice bath - a large bowl filled with water and ice. This will stop the cooking and cool them down so you can place them in the fridge. Then when you are ready to eat them follow our browning instructions from above.

    I would recommend eating them within 3 days.

    A brand new Instant Pot Duo Plus on the ground.

    πŸ’¨ Instant Pot Sous Vide

    When I needed to replace my original Instant Pot, I decided to go with one with a sous vide function (Instant Pot Duo Plus). I have been trying all my sous vide recipes in it.

    Since the Instant Pot doesn't a minimum fill line for sous vide, I put the bag of Brussels sprouts into the pot and cover with water. Then take them out, and start heating the water up.

    A con of the Instant Pot is that it takes a long time to come to temp for sous vide. For this recipe I timed it as 42 minutes! It's not fast at all, but it's nice to be able to use it while I am using my sous vide machine for something else.

    Here is what you do:

    • Hit the sous vide button
    • Set the temperature to 185 degrees
    • Set the time to 1 hour
    • Hit start
    • Once it beeps that it has reached temp, put in the Brussels sprouts
    • When the timer finishes they are done.

    The sprouts were floating, so I did weight them down to keep the submerged. Besdies the long time it takes to come to temperature, the Instant Pot did in fact cook the Brussels sprouts well.

    Sous vide rainbow sliced carrots that have been browed and are on a light colored plate on top of a blue and white striped towel.

    🍽️ More Sous Vide Recipes

    More things to try out in your sous vide water bath:

    πŸ₯• Veggies

    • Perfectly Cooked Zucchini
    • Butter Poached Carrots
    • Sweet Potatoes
    • Make Ahead Mashed Potatoes

    πŸ₯© Meat

    • Burgers
    • Chicken with Creamy Pepper Flake Sauce
    • Sierra Steak
    • 24 Hour Corned Beef

    Everything Seasoned Sous Vide Brussels Sprouts

    Brussels sprouts seasoned with Everything But the Bagel seasoning and cooked in a sous vide bath
    No ratings yet
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    Course: Side Dish
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 5 minutes
    Author: Eric Samuelson

    Ingredients

    • 1 lb Brussles sprouts halved
    • 1 tbsp olive oil
    • 1 tbsp Everything But the Bagel seasoning
    • kosher salt to taste
    • freshly ground black pepper to taste

    Instructions

    • Preheat your sous vide bath to 185 degrees
    • Slice the Brussels sprouts in half, add to the sous vide bag.
    • Add in the olive oil, kosher salt and everything seasoning.
    • Seal the bag with the Brussels sprouts in a single layer.
    • Once water bath has come to temperature, add the Brussels sprouts. Cook for 1 hour.
    • There is a good chance they will still float, so try clipping them to the side of your water bath container or use something heavy like a pot to keep them submerged. Do not pass the max fill line on your machine.
    • Carefully remove the bag with a pair of tongs. Serve immediately or brown them in a skillet or pan over high heat or place them on a baking sheet and roast them at 475 degrees until brown or you can put them under the broiler for a 1 minute or 2 carefully watching them the whole time.

    Notes

    Once your Brussels sprouts are done here are some optional seasonings you could add:
    • balsamic vinegar
    • squeeze of lime juice
    • squeeze of lemon juice
    • maple syrup
    • flake salt like Maldon
    Tried this recipe?Mention @eatlikenooneelse or tag #eatlikenooneelse
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    Nice to Meet You,

    Hi! I'm Eric : Father of 4, living just south of Ann Arbor, MI. I'm a reformed picky eater finding a new way to not conform. Eating what's in season is my jam (I also make it!)

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