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.
This is a no-fuss and no-fail recipe! Perfect for a Thanksgiving or Christmas side dish.
Why sous vide brussels sprouts?
Sous vide means “under vacuum” in French. It’s a water bath cooking method by sealing food in a bag, then cooking for a long time to a very precise temperature in a water bath.
- Brussels sprouts have a bad reputation for being easily overcooked. Sous vide cooking produces a softer and more tender texture than other cooking method.
- 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 sous vide method cooks the food to the temperature you set, you don’t need to worry about overcooking again!
How to sous vide brussels sprouts
- Set the Sous Vide Precision Cooker to 183°F (84°C) and set the time for 45 minutes.
- Prepare brussels sprouts: Trim the ends and then slice the sprouts in halves lengthwise.
- Add seasoning: In a large bowel, mix the halved sprouts with olive oil, salt and pepper. Toss until they are evenly coated.
- Add seasoned Brussels into Zip-lock bags: Arrange the Brussels sprouts in single layer. Use multiple bags if necessary.
- Seal the bag using the “water displacement” technique.
- Sous vide brussels sprouts: Place the bag in the water bath, and cook for 45 minutes.
- Sear the cooked brussels sprouts: add oil to a skillet on medium-high heat. When hot, add brussels sprouts and sear for 2-3 minutes or until lightly caramelized.
- Serve: drizzle with balsamic vinegar and sprinkle with parmesan cheese.
How to prepare brussels sprout for sous vide?
Wash your brussels sprouts 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.
It’s best to season before sous vide cooking. My favourite is a simple seasoning of salt, pepper and olive oil. Just add the sprouts and seasoning to a big bowl. Toss to coat evenly.
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.
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: 45 minutes
- Cooking Brussels sprouts wholes: 1 hour
Sous vide other vegetables
Other vegetables such as corn and broccoli can be cooked sous vide at the same temperature. Both needs about 30 minutes to cook.
More Sous Vide Recipes
Sous Vide Brussels Sprouts
- 1 ½ pounds Brussel sprouts fresh*
- 2 tablespoons olive oil divided
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- balsamic vinegar optional for serving
- parmesan cheese optional for serving
- Fill a medium-sized container or pot with water. Attach the sous vide precision cooker and set the temperature to 183ºF/84ºC and time to 45 minutes.
- 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).
- 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.)
- Clip a heavy spoon to the edge of the bag to weigh the bag down.
- Place the bag in the warm water bath and cook for 45 minutes. Make sure to submerge the Brussels sprouts completely.
- 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 1-2 minutes each side 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.
- *If you cook with frozen Brussels sprouts, add 20-30 minutes to the cooking time to allow for thawing in the water bath.