• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Sous Vide
  • Air Fryer
  • Starbucks Copycat Drinks
  • Slow Cooker
  • Stir Fry
  • Dinner
  • Dessert
  • Drinks
  • Side Dish
  • Japanese Food

IzzyCooking

menu icon
go to homepage
  • Home
  • Sous Vide
  • Air Fryer
  • Starbucks Copycat Drinks
  • Slow Cooker
  • Stir Fry
  • Dinner
  • Dessert
  • Drinks
  • Side Dish
  • Japanese Food
  • Let’s Connect!

    • Email
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Home
    • Sous Vide
    • Air Fryer
    • Starbucks Copycat Drinks
    • Slow Cooker
    • Stir Fry
    • Dinner
    • Dessert
    • Drinks
    • Side Dish
    • Japanese Food
  • Let’s Connect!

    • Email
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Sous Vide

    16 October 2023

    Sous Vide Brussel Sprouts Recipe with Video

    • Share
    Jump to Recipe - Print Recipe

    This post may contain affiliate links.
    Please read my disclosure policy.

    These Sous Vide Brussels Sprouts are so flavorful and evenly cooked edge-to-edge. A 40-minute sous vide cooking followed by a quick sear in the pan achieves the ideal texture that’s tender in the center and beautifully caramelized and crispy on the outside. 

    This is a foolproof and no-fail recipe! Perfect for a Thanksgiving or Christmas side dish.

    These Sous Vide Brussels Sprouts are so flavorful and evenly cooked edge-to-edge. The sous vide cooking followed by a quick sear in the pan achieves the ideal texture that’s tender in the center and beautifully caramelized and crispy on the outside. 

    Featured on Best Sous Vide Vegetable Recipes

    What Is Sous Vide?

    Sous vide is a cooking method from France where food is vacuum-sealed and slow-cooked in a water bath at a precise temperature. The even cooking creates an unparalleled texture and very flavorful food.

    Why Sous Vide Brussels Sprouts?

    • Brussels sprouts have a bad reputation for being easily overcooked. Sous vide cooking produces a softer and more tender texture than other cooking methods.
    • As the vegetables are cooked in a sealed bag, they retain all the nutrition and flavors.
    • Sous vide machine cooks the vegetable evenly all the way through, and you’ll get an even texture edge to edge.  The outer leaves won’t get burned before the centers cook through.
    • Never overcook your Brussels sprouts. As the sous vide method cooks the food to the temperature you set, you don’t need to worry about overcooking again!

    Ingredients

    • Brussels Sprouts: Wash your veggies and dry them properly. Remove any dry leaves. Trim the ends and then slice the sprouts in halves lengthwise. I like to cut them into halves, but you can also sous vide them whole. You’ll need to increase the sous vide time to 1 hour if you are cooking whole Brussels sprouts. 
    • Olive Oil: Use regular olive oil for this recipe. Avoid extra virgin olive oil as it has a lower smoke point.
    • Salt: I used regular salt, but you can use coarse salt or sea salt.
    • Pepper: Freshly ground black pepper works the best.

    Step By Step Instructions

    Step 1: Pre-heat the sous vide machine

    Set sous vide machine to 183F degree.

    Pre-heat the Sous Vide Precision Cooker to 183°F (84°C).

    Step 2: Prepare Brussels sprouts for sous vide

    Halved Brussels sprouts on a wooden cutting board.

    Rinse them first, and then trim the brown ends off the sprout base. If some sprouts are larger than others, you can cut them into halves so they cook at the same speed.

    Step 3: Mix with seasoning

    Season Brussels Sprouts in a large mixing bowl.

    In a large bowl, mix the halved sprouts with olive oil, salt and pepper. Toss until they are evenly coated.

    Step 4: Vacuum seal the bag

    Seal the brussels sprouts in a ziplock bag

    Add Brussels sprouts to a ziploc bag and arrange in a single layer. Use multiple bags if necessary. Then Seal the bag. You can use a vacuum sealer or zip-top bags using the “water displacement” technique. 

    Step 5: Sous vide cook

    Place the bag in the water bath, and cook for 40-45 minutes. (Note that you’ll need to use sous vide weights or some heavy kitchen items to weigh down the bag, otherwise, it will float above the water)

    Cooking brussels sprouts in the warm water bath.

    Step 6: Sear

    Add oil to a skillet on medium-high heat. Once hot, add brussels sprouts and sear for 2-3 minutes or until lightly caramelized.

    Tips And Tricks

    • Start with fresh green Brussels sprouts, discarding any becoming blemished or yellowish.
    • Try to use Brussels sprouts of similar size for even cooking. If you end up having some that are larger than others, you can cut them in half.
    • Pack the brussels sprouts in a single layer for even cooking. Use sous vide weights if needed to keep the bag submerged.
    • In addition to seasonings during cooking, consider topping with freshly grated parmesan, bacon bits and/or a bit of lemon juice before serving.

    Temperature And Time

    Set your sous vide cooker at 183°F (84°C) for the best result. It will produce the perfect tender and soft brussels sprouts. 

    • Cooking Brussels sprouts halves: 40 to 45 minutes depending on the size of your Brussels sprouts
    • Cooking Brussels sprouts wholes: 1 hour

    Ways To Use Sous Vide Cooked Brussels Sprouts

    There are so many amazing ways to serve Brussels sprouts. 

    • Serve as a side dish and drizzle with sauces such as balsamic vinegar or freshly squeezed lemon juice.
    • Top with some minced parsley, bacon bits, grated parmesan, or pine nuts.
    • You can also mix it with other vegetables or salads.
    Sous Vide Brussels Sprouts drizzled with balsamic vinegar and sprinkled with parmesan cheese.

    FAQs

    How can I prevent the sous vide bag of brussels sprouts from floating?

    The biggest challenge of cooking veggies sous vide is that the vacuum-sealed bags tend to float on the surface of the water. As the food needs to be completely submerged into the water in order to be properly cooked. You can either use sous vide weights or heavy kitchen items to weigh down the bag. Make sure the seams are above the water if you use zip-top bags.

    How to seal the bag without a vacuum sealer?

    If you don’t have a vacuum sealer, you can use  Ziploc Freezer Bags, which are perfect for sealing the food. The technique is called the “water displacement method” by using the pressure from the water to force all the air out of the bag. 

    Just place the bag with seasoned brussels sprouts on the counter, arrange the brussels sprouts in one single layer. Seal all but one corner of the bag. Slowly place it in the water bath, and make sure everything below the zip-line is covered by water. Then seal the rest of the bag. 

    Can I sous vide frozen brussels sprouts?

    You can absolutely sous vide cook Brussels sprouts directly from frozen. Just add an extra 30 minutes of cooking time and they will come out perfectly tender.

    Do I need to cut brussels sprouts in half before sous vide?

    You don’t need to cut brussel sprouts in half for sous vide, as the flavors will develop regardless of how they’re cut. I like to halve or quarter very large brussel sprouts for serving purposes, but it really comes down to personal preference.

    Why won’t my brussels sprouts get crispy?

    If you want crispier brussel sprouts, you will need to stir-fry them in a skillet over medium-high to high heat for a few minutes after sous vide. The outer leaves will brown and crispen up during this process.

    More Sous Vide Vegetables

    • Sous Vide Carrots
    • Sous Vide Potatoes
    • Sous Vide Corn On The Cob
    • Sous Vide Zucchini
    • Sous Vide Broccoli

    If you’ve tried this sous vide Brussels sprouts, leave me a comment. I love hearing from you!

    These Sous Vide Brussels Sprouts are so flavorful and evenly cooked edge-to-edge. Even the pickiest eater will love them! The sous vide cooking followed by a quick sear in the pan achieves the ideal texture that’s tender in the center and beautifully caramelized and crispy on the outside.

    Sous Vide Brussels Sprouts Recipe (+VIDEO)

    These Sous Vide Brussels Sprouts are so flavorful and evenly cooked edge-to-edge. Even the pickiest eater will love them! The sous vide cooking followed by a quick sear in the pan achieves the ideal texture that’s tender in the center and slightly caramelized and crispy on the outside.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 4 servings
    Author: Izzy
    Calories: 136kcal

    Ingredients 

    • 1 ½ pounds Brussel sprouts fresh*
    • 2 tablespoons olive oil divided
    • 1 teaspoon salt
    • ½ teaspoon ground black pepper

    Optional for Serving

    • parmesan cheese
    • balsamic vinegar

    Instructions 

    • Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 183ºF/84ºC.
    • Wash and dry Brussels sprouts. Trim the ends and then slice the sprouts in halves lengthwise.
    • In a large bowl, mix the halved sprouts with 1 tablespoon olive oil, salt and pepper. Toss until they are evenly coated.
    • Add the Brussels sprouts into a zip-lock bag and arrange in a single layer. (Make sure to arrange in one layer. If your bag is not large enough, use multiple bags). Feel free to use a vacuum sealer if you have one.
    • Seal the bag using the “water displacement” technique or a vacuum sealer. (Just seal all but one corner of the bag. Slowly place it in the water bath, and make sure everything below the zip-line is covered by water. Then seal the rest of the bag.)
    • Keep the bag in the warm water bath and cook for 40 to 45 minutes. Make sure to submerge the Brussels sprouts completely. You can use heavy kitchen items such as saucepan and kitchen tongs to weight down the bag.
    • When the time goes off, take the bag out and remove Brussels sprouts from the bag. Pat dry with paper towels. (Wet surface will interfere with searing).
    • In a large skillet over medium-high heat, add the remaining 1 tablespoon olive oil.
    • Add Brussels sprouts and fry for 3-4 minutes until browned, stirring occasionally. Remove from skillet and transfer to a plate.
    • Serve warmly, and drizzle with optional balsamic vinegar and sprinkle with shredded parmesan cheese.

    Notes

    • *If you cook with frozen Brussels sprouts, add 20-30 minutes to the cooking time to allow for thawing in the water bath.

    Video

    Nutrition

    Calories: 136kcal | Carbohydrates: 15g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 624mg | Potassium: 662mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1283IU | Vitamin C: 145mg | Calcium: 71mg | Iron: 2mg
    Author: Izzy
    Course: Appetizer
    Cuisine: American
    Keyword: Sous Vide Brussels Sprouts
    Tried this recipe?Follow or tag us on Pinterest @izzycooking

    UPDATED JULY 15, 2020: This post was originally published on October 18, 2019. We spiffed it up and added a brand new video to make it sparkle!

    16 October 2023, by Izzy 7 Comments Filed Under: Appetizer, Healthy, Side Dish, Sous Vide

    About Izzy

    I'm Izzy, a food lover and photographer. Here you’ll find a collection of simple recipes that are perfect for busy people. My blog aims to help you make and enjoy delicious and healthy food at home.

    Reader Interactions

    Comments

    1. KKW says

      January 15, 2021 at 10:35 am

      5 stars
      Followed your methods for cooking the sprouts with my joule. They were perfect. I finished them off in a cast iron skillet. During the cooking, I cooked six strips of low sodium bacon in the skillet. So, I seared the sprouts in that rendered fat until they were charred a bit. I made a gastrique of white balsamic, hot pepper flakes and sugar. When the sprouts were ready to be served, I crumbled the bacon into them and poured the gastrique over them. Amazing combo of sweet, salty and just a hint of heat. I can make myself sick eating these, they’re so delish! Mostly happy to have a more forgiving way to cook the sprouts two perfection which takes the guesswork out of oven roasting at very high temps. Thanks!

      Reply
      • izzycooking says

        January 15, 2021 at 10:38 am

        Glad that you like the recipe, and thank you very much for sharing your experience! Great idea to pour the gastrique over the Brussels sprouts!

        Reply
    2. Katie says

      February 14, 2022 at 3:29 pm

      I’m going to have my sous vide set at 130 degrees for steak, can I put my brussel sprouts in at the same time or will the results be disappointing?

      Reply
      • Sue says

        March 12, 2022 at 3:40 pm

        The sprouts realLy need the 83F. The steak definite wanted the 130F. You will just have to break down and buy another Stick Vide Stick. 😱. I have never regretted getting a second one as most vegetables want 183F and most proteins need much lower temperatures than that! Enjoy!

        Reply
      • reply-katie says

        March 22, 2022 at 11:06 pm

        Different temperatures. More like 185F for veggies because they have pectin.

        Reply
        • Sharon says

          June 04, 2022 at 4:47 pm

          What about cooking your protein first and setting it aside while you cook your vegetables then finish the protein off in a pan before serving. Maybe even put your veg in at the lower temperature to start them with the protein and increase it after the protein is done? My protein is usually salmon.

          Reply
      • BillyBob says

        June 04, 2022 at 7:29 am

        Thanks for that question Katie. I had the same thought also.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, this is Izzy! On my blog, you will find easy and delicious recipes for the everyday home cook, with easy-to-follow instructions and step-by-step photos.

    More about me →

    Popular

    • Salmon Nigiri made with sashimi-grade salmon and fluffy sushi rice! It’s so much cheaper than the restaurant, and incredibly easy to make at home. I’ll share with you the secrets to cut salmon for nigiri or sashimi and how to make salmon nigiri sushi with step by step photos.
      Salmon Nigiri
    • These are the MOST tender lamb shoulder chops you will ever have! Braising is the BEST way to cook this tough cut! Cooked low and slow in the rich red wine sauce, these braised lamb shoulder chops are fall-off-the-bone tender, rivaling the prime cuts at a fine dining restaurant! No need to spend top dollar on expensive cuts!
      Braised Lamb Shoulder Chops
    • The secret to the most tender and moist lamb shoulder chops is two-stage cooking – searing them in the pan at high temperature and finishing in the oven. If you have time to marinate the lamb for even 30 minutes, you’ll transform this economical cut into a luxurious dish! Pop your lamb in the marinade tonight then cook them tomorrow!
      Quick and Easy Lamb Shoulder Chops
    • Mango sticky rice served on the plate
      Thai Coconut Sweet Rice with Mango (No-Soak Recipe)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    Copyright © 2022 - Izzycooking