Delicious Sous Vide Balsamic Brussels Sprouts

by | Mar 18, 2020 | 0 comments

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Today you’re going to learn all about the steps and techniques to make perfect balsamic brussels sprouts sous vide style. This recipe is a preview of what you’ll find in my friend and fellow blogger Jenna Passaro’s cookbook.

One of our home's favorite veggies is brussels sprouts. Growing up I didn't really eat them, but now, my youngest literally BEGS for us to buy them at the store. So much that we are now going to try our hands at growing them for him because he'll eat a bag of them on his own.

Since we started really making brussel sprouts, we've tried several different methods. Fried, pan-seared, baked, grilled, even did a foil pocket while camping one time… man did they turn out delicious.

If you've been following me at all on the blog, my family loves to create different recipes that just about anyone who has a stove, oven, or grill can create. We also love to use other kitchen devices like an instant cooker, slow cooker, indoor grills, etc. This go-around, we're introducing you to the sous vide way of cooking.

The Home Chef’s Sous Vide Cookbook (now available as of March 10, 2020). She loves sous vide Brussels sprouts because she likes to eat restaurant-quality food at home, even (maybe especially!) when life gets busy with running a business and having a baby.

Sous vide - jenna passaro's cookbook

Sous vide makes it easy!

Are you a sous vide-r? I only really ever thought of sous vide as a fun, Frenchy way to make steak or other meats. But it’s a really versatile (and deceptively easy) way of cooking a lot more than just meat!

Sous-vide, also known as low-temperature long time cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times at an accurately regulated temperature.

These Brussels sprouts will have you thinking about tasty produce in a whole other way. The sprouts come out so tender but crispy, healthy but not too healthy, and full of complex flavor from the balsamic vinegar. And the best part? It’srestaurant-quality without having to be in the kitchen for hours using all of your pots and pans.

Here’s a quick how-to video from Jenna.

Delicious Sous Vide Balsamic Brussels Sprouts

Sous vide Brussels sprouts are a cut above Brussels sprouts any other way. Cooked to perfection, these vitamin-packed morsels turn out firm but significantly softened compared to their original texture. A quick fry or trip in the broiler crisps them up, then a drizzle of balsamic glaze adds a final touch.

Yield: 4 People

Delicious Sous Vide Balsamic Brussels Sprouts

Sous vide brussels sprouts sip bite go_0606

Cooked to perfection, these vitamin-packed morsels turn out firm, but significantly softened compared to their original texture.

Prep Time 10 minutes
Cook Time 1 hour
Broiling Time 3 minutes
Total Time 1 hour 13 minutes


  • 1 lb Brussels Sprouts, Outer leaves removed, halved
  • 1/2 cup Butter, cubed
  • 3 tbsp Fresh Garlic, diced
  • 2 tsp Salt
  • 1/4 tsp Pepper

To Finish

  • 1/2 tbsp Olive Oil
  • 2 tsp Honey, optional
  • 1/4 cup Pine Nuts, optional
  • 1 tbsp Fresh Lemon Juice
  • 2 tsp Balsamic Glaze


  1. Preheat sous vide machine to 185ºF
  2. Vacuum seal Brussels sprouts in a flat layer with garlic, salt, and cubed butter and drop the bag in the sous vide bath at 185ºF for 60 minutes.
  3. When done, remove Brussels sprouts from the hot water and shock the bag in an ice bath for two minutes.
  4. Remove Brussels sprouts from the bag and pat dry - very, very dry!
  5. Preheat broiler to high. Add Brussels sprouts to a parchment lined baking sheet and brush with olive oil.
  6. Broil Brussels sprouts on high for 3-5 minutes.
  7. Plate and serve with a squeeze of lemon juice and a drizzle of balsamic glaze.

Nutrition Information



Serving Size

1 grams

Amount Per Serving Calories 349Total Fat 31gSaturated Fat 15gUnsaturated Fat 0gCholesterol 61mgSodium 1395mgCarbohydrates 18gFiber 5gSugar 6gProtein 6g
Sous vide balsamic brussels sprouts

Special thanks to Jenna Passaro for sharing this recipe from The Home Chef’s Sous Vide Cookbook. Read her original recipe here.

Photos credit: Jenna Passaro, Sip Bite Go. Interested in learning more about this way of cooking? See Jenna’s favorite sous vide recipes.

Haven’t gotten your copy of The Home Chef’s Sous Vide Cookbook? Here’s a sneak peek of what you’ll find! Or better yet, order your copy here.

Who is Jenna?

The foodie, writer, and photographer behind Sip Bite Go. After ditching a 9-5 job work-life (more like 7 am-11 pm workaholic lifestyle!), she decided to pursue a life full of passion and creativity.

That’s when Sip Bite Go was born in 2015.

Sip Bite Go was inspired by a lifestyle change, to live her passions, every day…

Readers can follow Sip Bite Go on InstagramFacebookPinterest, and Twitter and ask for dinner ideas and recipes for their picky little eaters. Or ways to modify her recipes for their own family’s personal taste.

Happy sous vide-ing!

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