Veggies
Tender brussels sprouts with sweet, nutty flavor - never bitter or sulfurous like overcooked versions.
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Brussels sprouts can get sulfurous and bitter when cooked aggressively, but they become sweet and nutty when treated gently. Sous vide pre-cooks them evenly, then you finish with a hot roast or pan sear to caramelize the edges. This guide covers timing and finishing for crispy, tender sprouts that still taste fresh.
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183°F
Perfectly tender with sweet, nutty flavor and bright green color.
For food safety, see our Food Safety Guide.
Temps & times
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Tender | 183°F | 1 h | 2 h |
| Very Tender | 185°F | 90 min | 2 h |
Cooking time depends on thickness, not weight. Measure at the thickest part.
Want the full breakdown? Open the complete guide.
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