It seems people either love or hate Brussels sprouts, but if you’re a lover of the little cabbages, you’ll appreciate this recipe. The Brussels cook evenly throughout, so there’s no worrying that the outside of the sprouts overcook while you’re trying to get them tender throughout.
SERVES: 4
TEMPERATURE: 185ºF
COOKING TIME: 40 minutes to 1 hour
Ingredients:
20 Brussels sprouts, trimmed and halved
olive oil
salt and freshly ground black pepper
Optional additions:
toasted hazelnuts
lemon juice and zest
orange juice and zest
cooked bacon
Directions:
1.Pre-heat the sous vide water bath to 185ºF.
2.Toss the halved Brussels sprouts in a bowl with olive oil, salt and freshly ground black pepper. Place them in a large zipper lock bag, keeping them as flat and in one layer as possible. Remove as much of the air as possible from the bag using a vacuum pump or by submerging the bag in the water up to the zipper seal (don’t let any water into the bag), and allowing the water to displace the air in the bag. Seal the bag and drop it into the water bath.
3.Cook in the sous vide bath for at least 40 minutes, or for as long as 1 hour.
4.Transfer the Brussels sprouts to a baking sheet. Pre-heat the broiler and then pop the baking sheet under the broiler, tossing the sprouts once or twice to brown evenly.
5.Transfer the sprouts to a serving dish and toss with any optional additional ingredients before serving.