Stress-Free Thanksgiving Series: Sous Vide Brussels Sprouts with Prosciutto

Check out my new youtube video for this post!

From the cranberry sauce to the mashed potatoes, there are certain sides you just can’t do without on Thanksgiving. Now, the once-unloved Brussels sprouts gained prominence and has now become beloved vegetable beside those delicious mashed potatoes. Brussels sprouts are a must-have on my Thanksgiving menu. This one is just as easy as the other posts before (Cranberry Sauce, Honey Glazed Carrots, and Mashed Potatoes)

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**The full recipe without photos is on the bottom of the post!**
Serves 4
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes

So what you will need is:

1lbs brussels sprouts, remove stem and outer leaves
2 tablespoon unsalted butter
1 cloves garlic, crushed

1/2 tablespoon oil
2 slices of prosciutto, diced into small bits
1 tablespoon reduced or aged balsamic vinegar, honey or maple syrup (optional)
kosher salt
freshly cracked black pepper

1. Prepare the water bath by adding warm tap water to the container.
2. Then set the sous vide machine to 185 degree F.
3. Quick soak in water for a minute to get off any dirt, and then pour out the water.
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4. Put the ingredients: brussels sprouts, butter, garlic, season with salt and pepper into a zipper closure pouch or vacuum seal pouch.
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5. Seal the pouch.
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6. Submerge the pouch in the water and cook for 1 hour.
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7. Remove the pouch from the water bath.
8. If you plan to serve in a few days, then quick chill in a ice water bath, and then place it in the fridge. If not, move on to the next step.
9. Heat the oil in a skillet over medium-high heat.
10. Add the chopped prosciutto.
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11. Break it apart with the spoon. Fry until crispy, then remove from the skillet.
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12. Next add the brussels sprouts (not the liquid in the bag) to the skillet, and pan fry until the brussels sprouts are browned on the outside, this will take about 5 minutes.
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13. Add the prosciutto back in and pan fry together for 1 minute. Season to taste with salt and pepper. Optional – you may drizzle with reduced balsamic vinegar, honey or maple syrup at this point.
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14. Then serve!
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Thank you for reading! Hope you enjoyed this recipe. I’d like to see how they turned out! “#sweetrehabkitchen“.

Check out our previous posts for our Stress-Free Thanksgiving Dinner

Convenient Pumpkin Pie
Sous Vide Turkey Roulade
Basic Turkey Gravy
Sous Vide Apple Sage Dressing
Sous Vide Mashed Potatoes
Sous Vide Honey Glazed Carrots
Sous Vide Cranberry Sauce

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Sous Vide Brussels Sprouts with Prosciutto
Serves 4
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 1lbs brussels sprouts, remove stem and outer leaves
  2. 2 tablespoon unsalted butter
  3. 1 cloves garlic, crushed
  4. 1/2 tablespoon oil
  5. 2 slices of prosciutto, diced into small bits
  6. 1 tablespoon reduced or aged balsamic vinegar, honey or maple syrup (optional)
  7. kosher salt
  8. freshly cracked black pepper
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Instructions
  1. Prepare the water bath by adding warm tap water to the container.
  2. Then set the sous vide machine to 185 degree F.
  3. Quick soak in water for a minute to get off any dirt, and then pour out the water.
  4. Put the ingredients: brussels sprouts, butter, garlic, season with salt and pepper into a zipper closure pouch or vacuum seal pouch.
  5. Seal the pouch.
  6. Submerge the pouch in the water and cook for 1 hour.
  7. Remove the pouch from the water bath.
  8. If you plan to serve in a few days, then quick chill in a ice water bath, and then place it in the fridge. If not, move on to the next step.
  9. Heat the oil in a skillet over medium-high heat.
  10. Add the chopped prosciutto.
  11. Break it apart with the spoon. Fry until crispy, then remove from the skillet.
  12. Next add the brussels sprouts (not the liquid in the bag) to the skillet, and pan fry until the brussels sprouts are browned on the outside, this will take about 5 minutes.
  13. Add the prosciutto back in and pan fry together for 1 minute. Season to taste with salt and pepper. Optional - you may drizzle with reduced balsamic vinegar, honey or maple syrup at this point.
  14. Then serve!
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