Sous Vide Maple Bacon Brussels Sprouts cooked to tender, crisp, flavourful perfection and enjoyed as a main or side dish.
Course Side Dish
Cuisine American
Keyword bacon, brussels sprouts, sous vide
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 2
Author i sugar coat it!
Ingredients
For the bacon:
thick cut maple baconas much or little as you like
For the sprouts:
Brussels sproutsas needed
cooked baconfrom above
maple flakes, maple butter or maple syrupoptional
For finishing:
browned butter, maple butter or olive oilor olive oil
maple flakesif not using maple butter
Instructions
Cook the bacon:
Heat the oven to 400ºF. While it heats, line a rimmed sheet pan with foil and lay the bacon down in a single layer. You can use a rack over the pan so that the bacon grease drips off. Cook until crispy, about 15 minutes. Remove from oven and allow to cool. Then cut into pieces.
Heat the water bath:
Fill a large, heavy-duty pot with warm water. Attach your immersion cooker and set to 85ºC/185ºF. Cover the pot with plastic wrap or foil to speed up heating.
Cook the sprouts:
Prepare a vacuum bag and arrange the sprouts in a single layer - you may need to spread across a couple bags, depending on the amount you make. Add the bacon pieces. I like to add a little maple sugar/flakes or maple butter for a touch of sweetness. Vacuum seal the bag.
When the water is at temperature, fully submerge the bag and cook for an hour. Cover the pot with foil or plastic wrap to help contain the heat.
Finishing:
Option 1: Close to the end of the cook, sauté some onions and garlic in olive oil and add the bag contents, when ready. Cook on high heat so they brown quickly. Sprinkle with grana padano or other cheese and enjoy!Option 2: Heat some butter and maple sugar to a light brown and add the bag contents. Toss on high heat to coat with the butter mixture and brown. Serve and enjoy!The sprouts are already perfectly cooked, so you don't want to overcook them. 3-5 minutes is ideal.