Brussels sprouts with bacon

Brussels sprouts aren't always popular, especially not with children. Their bad reputation likely stems from the preparation method; Brussels sprouts are often overcooked. This makes the flavor bitter and the texture soggy. And there's no need for that, because these sous vide Brussels sprouts taste delicious!

Author	Givan
People	4
Temperature	84
Cooking time	1 hour and 15 minutes
Prep time	5 minutes

Ingredients

• 800 g Brussels sprouts
• 250 g bacon bits
• 2 cloves of garlic
• black pepper
• Curry

Preparation

Preparation

Preheat a water bath to 85 degrees Celsius (185 degrees Fahrenheit) and clean the Brussels sprouts. Cut off the tough ends and, if necessary, remove the first few leaves if they are no longer crisp. Then wash the Brussels sprouts and drain well, patting them dry with paper towels.

Fry the bacon

While the Brussels sprouts are drying, you can fry the bacon. Choose lean bacon cubes if you prefer a less greasy dish. You don't need to use oil or butter while frying; the bacon fat is sufficient. Add two whole cloves of garlic while frying. Once the bacon is crispy, turn off the heat and let it cool.

Sous vide cooking

Divide the Brussels sprouts into two bags and add half the bacon bits (with garlic) to each bag. Add a pinch of curry powder to each bag. Vacuum seal the bag and place it in the sous vide container. Then cook the bags at 85°C (185°F) for 1 hour.

Cool or eat?

After an hour, remove the bags from the water. Cool them immediately in an ice bath if you don't plan on eating the Brussels sprouts right away. If you're eating the Brussels sprouts right away, serve them and garnish with a little black pepper.

Optional: Fry the Brussels sprouts in butter for another 2 minutes to caramelize.

Use these products

[product=sous-vide-bak-met-lid]
Handy for this recipe
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[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]