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Preheat sous vide machine to 185ºF.
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.