Sous Vide Brussels Sprouts: Transforming Ordinary Veggies into Flavor Explosions

I remember the first time I tried sous vide cooking. The anticipation as I watched the water bath gently swirl around a perfectly sealed bag was exhilarating. The result? A succulent piece of meat that melted in my mouth, setting a new standard for texture and flavor in my kitchen adventures.

Since then, sous vide has become my go-to method for achieving culinary perfection at home. One of the most delightful surprises has been discovering how this technique elevates the humble Brussels sprout. These mini cabbages, often misunderstood, become nothing short of extraordinary when cooked sous vide.

Growing up in Florida, fresh produce always played a central role in our meals. I remember the vibrant greens and the crisp textures of vegetables fresh from the market. Incorporating sous vide into my cooking routine brought a new dimension to these familiar flavors, turning everyday ingredients into extraordinary dishes. Brussels sprouts have never been more exciting.

In today’s recipe, we dive into the world of Sous Vide Brussels Sprouts, a dish that showcases the transformative power of sous vide. With a few simple ingredients, including Brussels sprouts, Dijon mustard, and smoked paprika, you can create a side dish that rivals any gourmet offering. Let’s explore how this technique can make Brussels sprouts the star of your dinner table.

Sous Vide Brussels Sprouts

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Discover how to perfectly cook sous vide Brussels sprouts for a tender and flavorful side dish. Learn the technique for amazing results every time!

• Author: Jasmine
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings
• Category: Main Course
• Method: Sous Vide, Searing
• Cuisine: Unknown

Ingredients

• – 1 pound (454 g) fresh Brussels sprouts
• – 1 tablespoon (15 ml) grainy Dijon mustard
• – 2 tablespoons (30 ml) apple juice
• – 1 garlic clove, minced
• – 1 teaspoon (5 ml) smoked paprika
• – 1 teaspoon (5 ml) salt
• – 1/4 teaspoon (1 ml) black pepper
• – 1 tablespoon (15 ml) beef fat or any fat/oil
• – 1 tablespoon (15 ml) avocado oil for searing
• – 2 pieces cooked crumbled beef bacon for serving

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Instructions

1. Prepare a sous vide bath by setting the temperature to 185°F.
2. Mix the Brussels sprouts with the grainy Dijon mustard, apple juice, minced garlic, smoked paprika, salt, black pepper, and beef fat in a bowl, ensuring each sprout is well coated.
3. Transfer the coated Brussels sprouts into a vacuum-sealable bag or a ziplock freezer bag if you prefer using the water displacement technique. (This technique is recommended because the bag may float due to gases released from the sprouts. Instead of adding weight, open a corner of the ziplock to release excess air and then reseal.)
4. Submerge the bag in the sous vide water bath and cook for 45 minutes.
5. In a nonstick or cast iron pan, heat the avocado oil over medium-high heat.
6. Pour the contents of the bag into the pan and brown the Brussels sprouts for 2-3 minutes on each side until they develop a light caramelization.
7. Serve without delay, garnished with crumbled beef bacon.

Notes

• Add a splash of balsamic vinegar or honey for extra flavor.
• Pat dry Brussels sprouts before coating for a nice sear.
• Substitute beef fat with butter or olive oil for a tasty twist.

Nutrition

• Calories: Unknown
• Fat: Unknown
• Protein: Unknown

Sous Vide Brussels Sprouts: The Fundamentals

Fundamentals

Sous vide is a cooking method that involves sealing food in a bag and cooking it to a precise temperature in a water bath. This technique ensures even cooking and brings out the best in your ingredients. When it comes to Brussels sprouts, sous vide helps maintain their vibrant green color and enhances their natural sweetness.

For this recipe, you’ll need a pound of fresh Brussels sprouts, grainy Dijon mustard, apple juice, minced garlic, smoked paprika, salt, black pepper, beef fat, and avocado oil. These ingredients work in harmony, creating a balance of flavors that’s both savory and slightly tangy. The addition of crumbled beef bacon as a garnish adds a delightful crunch and smoky note to the dish.

Preparation/setup

Begin by preparing your sous vide setup. Set the temperature of your water bath to 185°F. While the water heats, mix the Brussels sprouts with grainy Dijon mustard, apple juice, minced garlic, smoked paprika, salt, black pepper, and beef fat in a bowl. Ensure each sprout is thoroughly coated with the mixture.

Next, transfer the coated Brussels sprouts into a vacuum-sealable bag. If you don’t have a vacuum sealer, you can use the water displacement method with a ziplock freezer bag. Submerge the bag slowly in the water bath, allowing the pressure of the water to push out the air, then seal the bag. Cook the Brussels sprouts for 45 minutes, allowing the flavors to meld beautifully.

Mastering Sous Vide Brussels Sprouts

Technique

The sous vide technique is all about precision and patience. By cooking the Brussels sprouts at a consistent temperature, you ensure they cook evenly, preserving their texture and enhancing their flavor. This method also prevents the common issue of overcooking, which can lead to mushy vegetables.

Once the Brussels sprouts have finished cooking in the sous vide bath, it’s time to sear them. Heat a tablespoon of avocado oil in a nonstick or cast iron pan over medium-high heat. Carefully pour the contents of the bag into the pan. Sear the Brussels sprouts for 2-3 minutes on each side until they develop a light caramelization, which adds depth and complexity to their flavor profile.

Tips/tricks

For the best results, make sure to evenly coat the Brussels sprouts with the marinade. This ensures each bite is packed with flavor. Additionally, if you notice the bag floating, release any trapped air by opening a corner of the ziplock and resealing it. This step helps maintain proper immersion in the water bath.

If you’re looking to add an extra layer of flavor, you can experiment with different spices or herbs. A sprinkle of freshly grated Parmesan cheese right before serving can also elevate the dish, adding a nutty richness that complements the sprouts beautifully.

Perfecting Your Sous Vide Brussels Sprouts

Perfecting results

To achieve perfection with Sous Vide Brussels Sprouts, it’s crucial to monitor the cooking time and temperature closely. This precision ensures the sprouts are cooked through while maintaining their signature crunch.

The final sear is where the magic happens. The caramelization process not only enhances the appearance of the sprouts but also intensifies their flavor. Aim for a golden-brown crust that provides a satisfying contrast to the tender interior.

Troubleshooting/variations

If you find that your Brussels sprouts are too firm after sous vide cooking, simply extend the cooking time by 10-15 minutes. This additional time allows the sprouts to soften without compromising their nutritional integrity.

Feel free to experiment with variations to suit your taste. Swap out the smoked paprika for a pinch of cayenne pepper if you prefer a bit of heat. Alternatively, add a splash of balsamic vinegar to the marinade for a touch of acidity that brightens the dish.

Serving and Enjoying Sous Vide Brussels Sprouts

Serving/presentation

Presentation plays a key role in the dining experience. Arrange the seared Brussels sprouts on a serving platter, and sprinkle the crumbled beef bacon generously over the top. The vibrant green of the sprouts contrasts beautifully with the deep red of the bacon, creating a visually appealing dish.

Serve the Brussels sprouts immediately to enjoy them at their peak flavor. The combination of textures—tender sprouts, crispy bacon, and the slight crunch from the caramelization—makes each bite a delight. This dish pairs perfectly with a variety of main courses.

Pairings/storage

Consider pairing your Sous Vide Brussels Sprouts with hearty proteins like a Sous Vide Boneless Ribeye Roast or a succulent Sous Vide Rack of Lamb with Seared Eggplant. These combinations create a balanced meal with complementary flavors and textures.

For storage, place any leftover Brussels sprouts in an airtight container and refrigerate them. They’ll stay fresh for up to three days. To reheat, simply warm them in a skillet over medium heat, adding a splash of oil if needed to restore their crispy exterior.

Conclusion

Sous Vide Brussels Sprouts exemplify the transformative power of sous vide cooking. This technique not only enhances the natural flavors of the sprouts but also ensures perfect texture with every bite. The combination of grainy Dijon mustard, smoked paprika, and beef bacon creates a symphony of flavors that elevate this humble vegetable to gourmet status.

Whether you’re a seasoned sous vide enthusiast or a curious home cook, this recipe offers a delightful exploration of flavor and technique. The precision and control of sous vide cooking make it an invaluable tool in any kitchen, turning everyday meals into extraordinary experiences. Enjoy the journey of discovery and the delicious results it brings.

FAQs – Sous Vide Brussels Sprouts