Fall

Brussels Sprouts with Pancetta & Parmesan, Sous Vide

Photo by Jenna Passaro, Sip Bite Go
Author Notes

Sous vide Brussels sprouts are a cut above Brussels sprouts any other way. Cooked to perfection and then crisped up in a fryer or under a broiler, these sprouts are a tasty way to eat your veggies. Add a bit of pancetta and parmesan for some extra protein and an Italian touch! —Jenna Passaro, SipBiteGo

  • Prep time 10 minutes
  • Cook time 1 hour
  • Serves 4
Ingredients
  • 1 pound Brussels sprouts, outer leaves removed, halved
  • 1/2 cup butter, cubed
  • 3 tablespoons garlic, diced
  • 2 teaspoons salt
  • 1/2 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • Pancetta, diced
  • Parmesan, grated
  • Handful Pine nuts (optional)
In This Recipe
Directions
  1. Preheat sous vide machine to 185 degrees Fahrenheit
  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. When done, remove Brussels sprouts from the hot water and shock the bag in an ice bath for two minutes. Remove Brussels sprouts from the bag and pat dry - very, very dry!
  3. Preheat the broiler to high. Add Brussels sprouts to a parchment lined baking sheet and brush with olive oil. Broil Brussels sprouts on high for 3-5 minutes.
  4. Crisp up the pancetta in a pan, add to the sprouts
  5. Plate and serve with a squeeze of lemon juice, pancetta, and parmesan

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