Red Pepper Brussels Sprouts using Sous Vide

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.

Course Side Dish

Cuisine American

Keyword Brussels sprouts, sous vide

Prep Time 5

Cook Time 1

Servings servings

Calories 59kcal

Equipment

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.

Notes

Serve immediately.

Nutrition