Garlic Butter Brussels
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Preparation
  1. Preheat the sous vide water bath to 183°F (84°C).
  2. Wash the brussel sprouts, trim the ends, slice in half and set aside in large bowl.
  3. In a medium sauté pan heat on low, melt butter, then add garlic and sauté until soft, about 3 minutes. Be careful not to burn the garlic.
  4. Pour the garlic butter over the brussel sprouts and mix thoroughly. Season with salt and pepper to taste.
  5. Place the brussel sprouts into 2 large 1-gallon vacuum seal pouches and make sure the sprouts are in a single layer, placing them as close together as possible. This will minimize air pockets and allow for a better seal.
  6. Drop the bags into the sous vide bath for 1 hour.
  7. Remove from water bath and serve immediately for best results and garnish with fresh parsley.
SERVES: 6 to 8
PREP TIME: 20 minutes
COOK TIME: 1 Hour
Ingredients
2 pounds brussel sprouts
4 large cloves of garlic, chopped
1 stick of butter (8 tablespoons)
Salt and pepper to taste
Garlic Butter Brussels
DOWNLOAD PRINTABLE RECIPE
SERVES: 6 to 8
PREP TIME: 20 minutes
COOK TIME: 1 Hour
Ingredients
2 pounds brussel sprouts
4 large cloves of garlic, chopped
1 stick of butter (8 tablespoons)
Salt and pepper to taste
Preparation
  1. Preheat the sous vide water bath to 183°F (84°C).
  2. Wash the brussel sprouts, trim the ends, slice in half and set aside in large bowl.
  3. In a medium sauté pan heat on low, melt butter, then add garlic and sauté until soft, about 3 minutes. Be careful not to burn the garlic.
  4. Pour the garlic butter over the brussel sprouts and mix thoroughly. Season with salt and pepper to taste.
  5. Place the brussel sprouts into 2 large 1-gallon vacuum seal pouches and make sure the sprouts are in a single layer, placing them as close together as possible. This will minimize air pockets and allow for a better seal.
  6. Drop the bags into the sous vide bath for 1 hour.
  7. Remove from water bath and serve immediately for best results and garnish with fresh parsley.