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. (I recommend using this method as the bag will float due to the gases Brussels sprouts expel during cooking. Instead of weighing the bag down, you can just open a ziplock at the corner to let the excess air out and close again).
Cook the Brussels sprouts in the water bath for 45 minutes.
Heat the avocado oil on medium-high heat in a nonstick or cast iron skillet.
Add the contents of the bag and sear for 2-3 minutes per side, until the Brussels sprouts have lightly caramelized on the outside.
Serve immediately sprinkled with bacon pieces.
For even cooking, organize the Brussels sprouts in the sealable bag in a single layer (as much as possible).
Make sure your Brussels sprouts are all roughly the same size so they cook evenly. If you have some larger ones, just cut them in half.
I cooked mine whole, but if you cut them in half, they may cook a little faster.
If your Brussels sprouts are larger, they may take a little longer to cook in the water bath.
Be sure to remove air from the bag as this keeps bacteria out.
Keep the bag completely submerged in the water. If the bag floats, weigh it down with a sous vide sinker weight or open the bag and release the air.
I prefer the water displacement method as it’s easy to open the corner of a ziplock bag to let excess air out and reseal it.
If you have oven space, you can broil the Brussels sprouts for 3-5 minutes before serving instead of searing them on the stovetop.