Stress-Free Thanksgiving Series: Sous Vide Brussels Sprouts with Prosciutto
Updated: Apr 14
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)
Sous Vide Brussels Sprouts with Prosciutto Serves 4 Ingredients:
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
Prepare the water bath by adding warm tap water to the container.
Then set the sous vide machine to 185 degree F.
Quick soak in water for a minute to get off any dirt, and then pour out the water.
Put the ingredients: brussels sprouts, butter, garlic, season with salt and pepper into a zipper closure pouch or vacuum seal pouch.
Seal the pouch.
Submerge the pouch in the water and cook for 1 hour.
Remove the pouch from the water bath.
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.
Heat the oil in a skillet over medium-high heat.
Add the chopped prosciutto.
Break it apart with the spoon. Fry until crispy, then remove from the skillet.
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.
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.