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To say that I am new to the world of sous vide would just about be an understatement. But, I’m learning. And I’m happy to say these red pepper Brussels sprouts are exactly why I started down the path of sous vide. They are absolutely delicious, the best sprouts I’ve had or made. And they’re crazy easy to make, too. This is the kind of wonderful side dish I can throw together with little preparation or hassle. I like that. A lot. It felt fancy serving it and it tasted delicious.
Spice ‘Em Up A Bit
If you like a little kick in your red pepper Brussels sprouts using sous vide, don’t be afraid to add a few pinches of red pepper flake to your red pepper Brussels sprouts just before serving. A little Parmesan cheese doesn’t hurt, either. Or just some fresh ground black pepper.
I use an Anova sous vide cooker. It’s my immersion circulator workhorse!
You can use this same recipe for making asparagus, but with a change to the time and temperature. Just break off the woodsy parts of the stems and cook them as you would the Brussels sprouts except at 185 F for 14 minutes. If your asparagus is thin, back down on the cook time by a few minutes.
Red Pepper Brussels Sprouts using Sous Vide
Ingredients
- 1 pound Brussels sprouts fresh, loose leaves removed, halved if large
- kosher salt to taste
- freshly ground black pepper to taste
- 2 teaspoons garlic minced
- 2 pieces bacon thin-sliced, cut into 1/2" pieces
- ½ cup roasted red peppers chopped
Instructions
- Heat your sous vide water to 183 F.
- Place Brussels sprouts in a vacuum bag. Add salt and pepper to taste, along with the garlic. Seal.
- Add the bag to the sous vide and cook for 40 minutes.
- Remove bag. Open and drain.
- Cook bacon in a Dutch oven or large skillet until just crispy. Remove and drain.
- Add the sprouts and let char just slightly.
- Add the roasted red peppers and heat thoroughly.
- Season with salt and pepper. Serve topped with the cooked bacon pieces.
Nutrition
Nutritional values are approximate.