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Kerri Jablonski
While you don't sous vide Brussels sprouts for an hour you finish them in a pan on the stove for the last few minutes, which gives them a nice flavor and a lightly roasted look.
5 from 4 votes
Prep Time 15 mins
Cook Time 55 mins
Course Side Dish


  • 2 pounds brussels sprouts stem ends trimmed, outer leaves peeled and halved
  • 4 strips thick cut bacon chopped
  • Bacon fat get it from cooking the bacon
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 3 Tbsp. unsalted butter
  • 2 Tbsp. pure maple syrup


  • Using the sous vide function on your Souspreme Multi Pot, heat 3 quarts of water to 185F. You can save time by using warm water.
  • Wash the Brussels sprouts, trim the ends and slice them in half. Pat them dry and set aside.
  • Heat a frying pan on medium and when at temperature, cook the bacon pieces until they are crispy. Do not discard the bacon grease!
  • Pour the bacon fat into a glass measuring cup or similar container.
  • Put the Brussels sprouts into a vacuum sealed bag.
  • Pour the bacon fat into the bag with the Brussels sprouts, and mix up the bag a bit so they are evenly coated.
  • Add a grind or two of black pepper.
  • Vacuum Seal the bag. Try to take care to make sure the Brussels sprouts are in a single layer.
  • Place the bag into the Souspreme Multi Pot, put the lid on and let it cook for 50 mins.
  • While the sprouts cook, melt the butter in a small saucepan over medium-high heat. Keep a close eye on it, whisking it occasionally. Heat the butter gently until it starts to smell nutty. The color will from off-white to golden to light brown. Immediately remove from the heat and stir in the maple syrup. Set aside, in the saucepan, until the Brussels sprouts finish cooking.
  • Once your Brussels sprouts are done in the sous vide bath, carefully put them back in the same pan you cooked the bacon in, cook on medium high heat for 5 mins, until they are slightly blackened. Drizzle the maple butter all over, tossing to coat eve
Keyword bacon, brussels sprouts, maple syrup