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Overview
Brussels sprouts cook until tender and sweet, then pick up their best flavor from a hot final roast or skillet sear. Let the cut sides brown well.
Time and temperature
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| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Tender | 183°F | 1 hour | 2 hours |
| Very Tender | 185°F | 90 minutes | 2 hours |
Thicker pieces need the longer end of the cook time. Keep everything in one layer, and read the Cook safely section before serving.
Choose your texture
- 183°FTender
- Tender sprouts with a sweet, nutty center and browned edges.
Best for
- Medium brussels sprouts
- Side dishes
Notes
- Trim stems and remove outer leaves.
- Halve large sprouts for even cooking.
Tips
- Score an X in the stem end for faster, more even cooking.
- Add bacon fat or butter to the bag for rich flavor.
- Quick sear in hot pan after cooking adds caramelized bits.
- 185°FVery Tender
- Soft sprouts that mash or blend easily.
Best for
- Purées
- Mashed sides
Notes
- Great for blending into soups or gratins.
- Infuse with cream and cheese for rich purée.
Tips
- Reserve cooking liquid for soup base — it's sweet and flavorful.
- Add cream or mascarpone before puréeing for silky texture.
- Top purée with crispy shallots or pancetta for contrast.
Get it ready
- Trim the stems, remove damaged leaves, and halve large sprouts through the stem.
- Arrange the sprouts in one layer with butter, garlic, and seasonings.
- Seal the bag and keep it fully submerged while the sprouts cook.
Finish and serve
- Take the sprouts out of the bag and save the butter.
- Sear cut-side down in a hot skillet for 2–3 minutes, until deeply browned.
- Add the butter and a squeeze of lemon, toss, and serve.
Useful tips
- Halve them lengthwise before bagging. Whole brussels sprouts cook unevenly because the outer leaves are exposed and the dense core takes longer. Halving exposes the core to the heat directly and creates a flat surface for the post-bath sear.
- Bag with butter and bacon fat for max flavor. Brussels sprouts love rendered pork fat, and the closed bag locks the flavor against the cut surfaces. A few strips of bacon, rendered to crispy and crumbled, plus a tablespoon of butter, is the right move.
- Cook at 183°F for 1 hour. The bath softens the dense interior to tender without going to mush, and the cut surfaces are ready to sear into a deeply caramelized crust. Anything shorter and the centers are still slightly raw.
- Sear cut-side down in a very hot cast iron skillet, no oil needed (the bacon fat from the bag is enough). 2 minutes without moving them, then a flip and 30 seconds on the rounded side. The cut sides should be nearly black with caramelization.
- Anti-tip: don't trim too much off the stem end. Brussels sprouts hold together by that stem — over-trimming causes the leaves to fall off as they cook. A small flat cut is enough; leave the rest of the stem whole for structure.
Questions
QTender: Why do my brussels sprouts taste bitter?
QTender: Can I crisp them after sous vide?
QVery Tender: How do I make brussels sprouts purée?
QVery Tender: Can I mix with other vegetables?
QVery Tender: What spices work best?
Cook safely
Wash your hands for at least 20 seconds, then rinse the vegetables under running water. Do not use soap on produce. Keep it away from raw meat and seafood, use clean tools, and serve it right after cooking. These times are for texture; they are not instructions for canning, sealed storage, chilling, or reheating. Never leave a sealed bag at room temperature.
Cook with this guide
Recipes using this guide
Each recipe inherits a reviewed bath setting and cook time from the Brussels Sprouts guide.
