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Steamed and Roasted Balsamic Brussels Sprouts

Name: Steamed and Roasted Balsamic Brussels Sprouts
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: 1.5 lb of Brussels sprouts, trimmed and halved (see note); 0.5 cup of balsamic vinegar; 3 Tbsp of honey; 2 cloves of garlic, peeled; 3 Tbsp of extra-virgin olive oil; 1 tsp of kosher salt; 0.5 tsp of freshly ground black pepper

Emily Farris

September 15, 2023

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

Prep Time

00:25

Cook Time

00:40

Steamed and Roasted Balsamic Brussels Sprouts

4.2 (5)

11446

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).