sous vide vegetables

Sous vide Brussels sprouts are a cut above Brussels sprouts any other way. Cooked to perfection, these vitamin-packed morsels will be your new family favorite. Sous vide cooking Brussel sprouts means you have complete control over every aspect of the cooking process, and that meant goodbye to mushy, tasteless vegetables.

Sous Vide Brussels Sprouts Recipe (Sip Bite Go)

Brussels sprouts (outer leaves removed, halved)

butter (cubed)

garlic

tsp salt

¼ tsp pepper

olive oil

tsp honey (optional)

pine nuts (optional)

lemon juice (fresh)

tsp balsamic glaze

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.

Get the *printable* recipe for How To Sous Vide Brussels Sprouts (and finish them in the broiler) ••• https://sipbitego.com/sous-vide-brussels-sprouts ••• Learn how to make one of my go-to vegetarian sous vide recipes. This recipe for sous vide brussels sprouts is a favorite sous vide Thanksgiving sides recipe. This sous vide vegetables recipe uses brussels sprouts, honey, pine nuts and balsamic glaze. Make this for any dinner, to feed a crowd or for a holiday like Thanksgiving or Christmas. 

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How To Sous Vide Brussels Sprouts (and Finish Them in the Broiler)

An easy and no-fail method to make perfect broccoli every time! Sous Vide Broccoli is tender and snappy in the middle, and it stays vibrant green. Plus lots of ideas for seasonings that you can add.

Perfect Sous Vide Broccoli {Tender and Nutritious!}

broccoli

salt (to taste)

black pepper (to taste)

Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 180ºF/82ºC.

Clean the broccoli thoroughly. Cut the stalk away from the crown, and then slice the florets into bite-sized pieces.

Peel the skin of the stalk, and cut it into thin slices.

Add them into a zip-lock bag, drizzle with olive oil and season with salt and pepper.

Seal the bag using the “water displacement” technique: seal all but one corner of the bag and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (Use a vacuum sealer if you have one.)

Clip a heavy spoon to the edge of the bag to weigh the bag down. Or use a heavy kitchen item to keep the broccoli completely submerged in the water. (Make sure the seams are above the water).

Cook for 15 minutes.

When the timer goes off, take the bag out and remove the broccoli from the bag.

Sprinkle with salt and pepper, or your preferred toppings. Serve warmly and enjoy!

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Sous Vide Brussels Sprouts Recipe (...

Perfect Sous Vide Broccoli {Tender ...

Top 2 sous vide vegetables recipes from across the web

The most viewed sous vide vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sous Vide Brussels Sprouts Recipe (...

Perfect Sous Vide Broccoli {Tender ...

The most viewed sous vide vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine