Sous Vide Brussels Sprouts are perfectly tender in the middle and caramelized on the outside! They're ready in less than an hour!

Why This Recipe Works

No more overcooked and mushy Brussels sprouts! It’s so easy to overcook Brussels, and once they get mushy, they’re definitely not appealing.


Brussels sprouts Dijon mustard Apple juice Garlic Paprika Salt Black pepper Bacon fat or any fat/oil Avocado oil Bacon

Heat a sous vide water bath to 185F degrees.


Combine all the ingredients (except the avocado oil and bacon pieces) in a bowl and toss to coat the Brussels sprouts.

Place in a vacuum sealable bag or ziplock freezer bag if using the water displacement method.

Get the full Instructions here!

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