Roasted Balsamic Brussels Sprouts
Emily Farris
November 1, 2021
Roasted Brussels sprouts are a staple at my Thanksgiving dinner. I like them just shy of burned to a crisp, and my husband prefers them on the softer side. With a two-stage cook in the Anova Precision oven, we both get our way.
First, we steam the sprouts until they’re soft in the middle, then we season them and return them for a high-heat cook to crisp up the outside. The super-easy balsamic glaze is made on the stovetop and added to hot sprouts at the very end so the garlic doesn’t burn.
Notes: Larger sprouts work best for this recipe; if you use smaller sprouts, you may want to shorten the time they’re in the oven in the first cooking stage. (If your grocery store is anything like mine, you never know what you’re going to get.) These sprouts be made a day or two ahead and re-warmed in the Anova Precision Oven at 410ºF (210ºC) with 0% steam for 10 minutes.
Serves
4
Prep Time
00:25
Cook Time
00:40
5 (4)
2994
Ingredients
1.5 lb
Brussels sprouts, trimmed and halved (see note)
½ cup
balsamic vinegar
3 Tbsp
honey
2 cloves
garlic, peeled
3 Tbsp
extra-virgin olive oil
1 tsp
kosher salt
½ tsp
freshly ground black pepper
Steps
1. Preheat the Oven
Rack
Sous Vide Mode: Off
Steam: 80%
Temp: 180°F
Heat: Rear
2. Cook
Rack
Place the Brussels sprouts in a single layer on a sheet pan. Transfer to the oven and cook until tender, about 30 minutes (see note).
Sous Vide Mode: Off
Steam: 80%
Temp: 180°F
Heat: Rear
00:30 Timer
3. Prepare Glaze
While the sprouts cook, prepare the glaze. Whisk together the vinegar and honey in a small saucepan. Bring to a boil over medium heat, then reduce the heat to low and simmer for 10 minutes.
Remove from the heat and grate or press the garlic cloves into the sauce. Stir and set aside.
4. Adjust the Oven for Crisping
Rack
Remove the Brussels sprouts from the oven as it heats.
Sous Vide Mode: Off
Steam: Off
Temp: 455°F
Heat: Rear
5. Season Sprouts
Transfer the sprouts to a large bowl. Add the oil, salt, and pepper and stir until they’re well coated. Return to the sheet pan.
6. Crisp
Rack
Return the sprouts to the hot oven and cook until charred and crisped, about 10 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 455°F
Heat: Rear
00:10 Timer
7. Glaze
Carefully transfer the sprouts back to the large bowl. Stir in the glaze, 1 tablespoon at a time, until they’re glazed to your liking. (Reserve the remainder of the glaze for serving or save for another batch.)
8. Serve
Transfer to a bowl and serve. Alternatively, transfer to an airtight container and refrigerate for up to 2 days before reheating and serving (see note).
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