These are the best sous vide Brussels sprouts! This post was sponsored by Fissler. All opinions are my own.
Why cook Brussels sprouts in a sous vide?
Cooking Brussels sprouts in a sous vide gives them that tender-crisp perfection they deserve. Vacuum sealing not only helps preserve their color but also retain the nutrients that would normally go down the drain with traditional cooking.Save the nutrients! 🙂
I used the Souspreme Multi Pot for this recipe. Did you know you can do sous vide cooking in a Souspreme Multi Pot? Me either until now! I'm so excited about all of the fun I'm going to have this season. (See below recipe for a chance to enter to win a Souspreme Multi Pot!)
SOUS VIDE 1 HOUR MAPLE BRUSSELS SPROUTS WITH BACON
While you don't sous vide Brussels sprouts for an hour you finish them in a pan on the stove for the last few minutes, which gives them a nice flavor and a lightly roasted look.
Ingredients for sous vide Brussels Sprouts
2 pounds brussels sprouts, stem ends trimmed, outer leaves peeled and halved
4 strips thick cut bacon, chopped
Bacon fat (get it from cooking the bacon)
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
3 Tbsp. unsalted butter
2 Tbsp. pure maple syrup
How to make Sous Vide Brussels Sprouts with Bacon
Using the sous vide function on your Souspreme Multi Pot, heat 3 quarts of water to 185F. You can save time by using warm water.
Wash the Brussels sprouts, trim the ends and slice them in half. Pat them dry and set aside.
Heat a frying pan on medium and when at temperature, cook the bacon pieces until they are crispy. Do not discard the bacon grease!
Pour the bacon fat into a glass measuring cup or similar container.
Put the Brussels sprouts into a vacuum sealed bag.
Pour the bacon fat into the bag with the Brussels sprouts, and mix up the bag a bit so they are evenly coated.
Add a grind or two of black pepper.
Vacuum Seal the bag. Try to make sure the Brussels sprouts are in a single layer.
Place the bag into the Souspreme Multi Pot, put the lid on and let it cook for 50 mins.
While the sprouts cook, melt the butter in a small saucepan over medium-high heat. Keep a close eye on it, whisking it occasionally. Heat the butter gently until it starts to smell nutty. The color will from off-white to golden to light brown. Immediately remove from the heat and stir in the maple syrup. Set aside, in the saucepan, until the Brussels sprouts finish cooking.
Once your Brussels sprouts are done in the sous vide bath, carefully put them back in the same pan you cooked the bacon in, cook on medium high heat for 5 mins, until they are slightly blackened. Drizzle the maple butter all over, tossing to coat evenly.
The sprouts are already perfectly cooked via sous vide, don't overcook!
SOUS VIDE 1 HOUR MAPLE BRUSSELS SPROUTS WITH BACON
Kerri Jablonski
While you don't sous vide Brussels sprouts for an hour you finish them in a pan on the stove for the last few minutes, which gives them a nice flavor and a lightly roasted look.
5 from 4 votes
Print Recipe
Prep Time 15 minutes mins
Cook Time 55 minutes mins
Course Side Dish
Ingredients
- 2 pounds brussels sprouts stem ends trimmed, outer leaves peeled and halved
- 4 strips thick cut bacon chopped
- Bacon fat get it from cooking the bacon
- ½ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- 3 Tbsp. unsalted butter
- 2 Tbsp. pure maple syrup
Instructions
Using the sous vide function on your Souspreme Multi Pot, heat 3 quarts of water to 185F. You can save time by using warm water.
Wash the Brussels sprouts, trim the ends and slice them in half. Pat them dry and set aside.
Heat a frying pan on medium and when at temperature, cook the bacon pieces until they are crispy. Do not discard the bacon grease!
Pour the bacon fat into a glass measuring cup or similar container.
Put the Brussels sprouts into a vacuum sealed bag.
Pour the bacon fat into the bag with the Brussels sprouts, and mix up the bag a bit so they are evenly coated.
Add a grind or two of black pepper.
Vacuum Seal the bag. Try to take care to make sure the Brussels sprouts are in a single layer.
Place the bag into the Souspreme Multi Pot, put the lid on and let it cook for 50 mins.
While the sprouts cook, melt the butter in a small saucepan over medium-high heat. Keep a close eye on it, whisking it occasionally. Heat the butter gently until it starts to smell nutty. The color will from off-white to golden to light brown. Immediately remove from the heat and stir in the maple syrup. Set aside, in the saucepan, until the Brussels sprouts finish cooking.
Once your Brussels sprouts are done in the sous vide bath, carefully put them back in the same pan you cooked the bacon in, cook on medium high heat for 5 mins, until they are slightly blackened. Drizzle the maple butter all over, tossing to coat eve
Keyword bacon, brussels sprouts, maple syrup
Are sous vise Brussels Sprouts good for you?
Roasted Brussels sprouts are extremely healthy for you! They are high in fiber and packed with vitamin C and vitamin K. Plus, Brussels sprouts have protein!
What should I serve with Brussels sprouts?
Sous vide bacon Brussels sprouts are an excellent holiday side dish.
Is it brussel sprouts or brussels sprouts?
The Brussels sprout is a member of the Gemmifera Group of cabbages (Brassica oleracea), grown for its edible buds. The leaf vegetables look like miniature cabbages. Brussels sprouts are named after the fact that they were cultivated in Belgium in the 16th century.
What is sous vide?
Sous vide is a method of cooking in which food is placed in a plastic pouch or a glass jar, then cooked in a water bath. Sous vide cooking uses an accurately regulated temperature for a longer than usual cooking time. I've cooked steaks, desserts and especially love sous vide vegetables!
Learn more about the Souspreme Multi Pot
The Souspreme Multi Pot is an all-around kitchen appliance for fast cooking, slow cooking, plus integrated sous vide.
There are 18 one-touch cooking programs which makes cooking in the kitchen lots of fun, especially during the holidays. Cooking times are adjustable to fit your recipe!
With the Souspreme Multi Pot you will can do it all! Steaming and sautéing to sous vide and fermenting – it cooks soups, meats, grains, beans, yogurt, dough, cake and more. Plus, it's easy cleanup with Dishwasher-safe 18/8 stainless steel inner pot with a 6-quart capacity.
The Souspreme Multi Pot has a pressure seal system and instant pressure release. It's cool-grip handles, convenient lid holder and multiple safety locks make it easy to use in the kitchen (and makes me feel safe cooking with it around my kids!)
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