Lemon Butter Brussels Sprouts

Trim stem ends from brussels sprouts and remove any damaged outer leaves

Cut brussels sprouts in half lengthwise through the stem

Rinse halved sprouts and pat completely dry

Place brussels sprouts in vacuum-seal bag or large zip-top bag

Add butter, sliced garlic, kosher salt, black pepper, and garlic powder to bag

Remove air using vacuum sealer or water displacement method and seal

Preheat sous vide water bath to 183°F (84°C)

Submerge sealed bag in water bath, ensuring brussels sprouts are fully submerged

Cook for 1 h until perfectly tender but not mushy

While brussels sprouts cook, toast breadcrumbs if using - heat 1 tbsp butter in skillet over medium heat

Add breadcrumbs and toast for 3–4 min until golden, stirring frequently

Season toasted breadcrumbs with pinch of salt, set aside

When cook time is complete, remove brussels sprouts from bag, reserve garlic and butter

Heat large skillet over medium-high heat

Add olive oil to hot skillet

Place brussels sprouts cut-side down in single layer (work in batches if needed)

Sear for 2–3 min without moving until cut sides are golden brown and caramelized

Flip sprouts and cook for 1–2 min more

Add reserved garlic and butter from bag to pan

Squeeze fresh lemon juice over sprouts

Toss sprouts in pan to coat with lemon butter

Transfer to serving platter

Top with lemon zest, grated Parmesan, and fresh parsley

Sprinkle with toasted breadcrumbs if using

Finish with flaky sea salt and red pepper flakes if desired

Serve immediately while hot