Sous Vide 1 hour brussels sprouts with bacon and garlic
For our annual Thanksgiving potluck this year, I volunteered to contribute a non-exciting side dish of brussels sprouts and I was determined to use sous vide to try to create something spectacular. Short version: this recipe is damn tasty and very easy. Long version: read the recipe, make it, and le
Cook Time
Cook Time
  • 2lbs brussels sprouts
  • of 3cloves garlic, chopped
  • 3strips bacon Ranch( My absolute favorite is from Skagit River
  • Bacon fat(get it from cooking the bacon)
  • Salt pepperand
  1. Heat the sous vide bath to 183F.
  2. Wash the brussels sprouts, pat them dry with paper towels and set aside.
  3. Heat a frying pan on medium and when at temperature, cook the bacon strips until they are crispy. Fight your inclination to toss the accumulated bacon fat 🙂
  4. Take the chopped garlic and fry it to golden brown in the bacon fat, about 1 min. Be careful not to burn the garlic.
  5. Pour the bacon fat and garlic into a bowl or container of your choice. I prefer dumping straight into a pyrex measuring cup since it makes it easier to pour into your vacuum seal bag later.
  6. Put the brussels sprouts into your bag you’re using for vacuum sealing, or a ziploc bag if you’re using the water displacement method.
  7. Pour the bacon fat and garlic mixture into the bag with the brussels sprouts, and mix up the bag a bit to spread the goodness around.
  8. Using a pepper mill, put 1 turn of black pepper to the bag.
  9. Seal the bag. If you’re using a vacuum sealer, take care to make sure the brussels sprouts are in a single layer and you put them as close together as possible. This will minimize air pockets which will be a total pain in the butt later when you’re trying to keep it submerged under water.
  10. Drop the bag into the sous vide bath for 50 mins. Due to the air pockets, I had to use a few different plates to keep all parts of the bag completely submerged.
  11. 15 mins before the sous vide time is done, preheat your oven to 400F.
  12. Cut open the bag of brussels sprouts and spread in a single layer on a large cookie sheet.
  13. Put the tray of sprouts in the oven and cook for 5-7 mins, until they are slightly blackened.
  14. Remove from oven and serve immediately for best results, or put it covered under foil for up to an hour without reheating.
Recipe Notes


This recipe scales up and down quite easily. For example, for Thanksgiving this year, I cooked 6 pounds to feet a whack of people.

The most difficult part is getting a container large enough sous vide all the brussels sprouts and weight them down since they will float like crazy due to the air trapped between the sprouts.