I’m new to sous vide cooking, but I’m learning — and these red pepper Brussels sprouts are the perfect reason I started. They’re absolutely delicious, likely the best sprouts I’ve had or made, and surprisingly simple to prepare. This side dish comes together with minimal prep and fuss, yet it looks and tastes special when served.
Spice ‘Em Up A Bit
If you enjoy a little heat, sprinkle a pinch or two of red pepper flakes over the Brussels sprouts just before serving. Freshly grated Parmesan is a great finishing touch, or simply some coarsely ground black pepper will complement the flavors nicely.
I use an Anova immersion circulator for sous vide — it’s been my reliable tool for these recipes.
You can adapt this method for asparagus by adjusting time and temperature. Trim the woody ends and cook at 185°F for about 14 minutes; for thin stalks, reduce the cook time by a few minutes. Also try my garlic herb sous vide potatoes for another easy, flavorful side.
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Red Pepper Brussels Sprouts using Sous Vide
Equipment
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Dutch Oven
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Immersion Circulator
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
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Heat the sous vide water to 183°F.
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Place the Brussels sprouts in a vacuum-safe bag.
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Add salt, pepper, and the minced garlic, then seal the bag.
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Submerge the bag in the sous vide and cook for 40 minutes.
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Remove the bag, open it, and drain any excess liquid.
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Cook the bacon in a Dutch oven or large skillet until just crispy, then remove and drain.
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Add the sprouts to the pan and let them char slightly to add color and flavor.
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Stir in the chopped roasted red peppers and heat through.
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Taste and adjust seasoning with salt and pepper.
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Serve topped with the crispy bacon pieces.
Notes
Nutrition
Nutritional values are approximate.