Roasted Balsamic Brussels Sprouts
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.