Precision® Cookers Precision® Oven Accessories Recipes

Roasted Balsamic Brussels Sprouts

Name: Roasted Balsamic Brussels Sprouts
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: 1.5 lb of Brussels sprouts (fresh); 3 Tbsp of Olive oil; 1 tsp of Kosher salt; 0.5 tsp of Black pepper; 0.5 cup of Balsamic vinegar; 3 Tbsp of Honey; 2 of Garlic cloves

Emily Farris

October 25, 2020

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 so 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. Larger sprouts work better for this recipe, but any size will do. (And if your grocery store is anything like mine, you never know what you’re going to get.) These can be made a day or two ahead and re-warmed in the Anova Precision Oven before serving.

Serves

Prep Time

00:25

Cook Time

00:40

5 (1)

1474

Ingredients

1.5 lb

Brussels sprouts (fresh)

3 Tbsp

Olive oil

1 tsp

Kosher salt

½ tsp

Black pepper

½ cup

Balsamic vinegar

3 Tbsp

Honey

Garlic cloves

Steps

1. Preheat

Sous Vide Mode: Off

Steam: 80%

Temp: 180°F

Heat: Rear

2. Trim and cut sprouts

Trim the bottom off of each sprout to discard, then slice the sprouts in half from the top. Add the cut sprouts to the sheet pan included with your Anova Precision Oven, and arrange in a single layer.

3. First cook

Sous Vide Mode: Off

Steam: 80%

Temp: 180°F

Heat: Rear

00:30 Timer

4. Prepare glaze

Meanwhile, prepare the balsamic glaze by whisking together the balsamic vinegar and honey in a small saucepan over medium heat. Bring the liquid to a boil, then reduce the heat and simmer for 10 minutes. Remove from the heat and microplane, grate, or zest the two cloves of garlic straight into the pan. Stir and set aside.

5. Remove pan and adjust oven settings

Carefully remove the pan from the oven and adjust the settings for a high-heat cook.

Sous Vide Mode: Off

Steam: Off

Temp: 455°F

Heat: Rear

6. Season sprouts

Carefully transfer the sprouts to a large mixing bowl and toss with olive oil, salt, and peper. Return the seasoned sprouts to the sheet pan.

7. Second cook

Sous Vide Mode: Off

Steam: Off

Temp: 455°F

Heat: Rear

00:10 Timer

8. Glaze

Carefully remove the sprouts from the oven and transfer them back to the mixing bowl. Add the glaze a tablespoon at a time, tossing, until they’re glazed to your liking. (You can reduce the rest for garnish or save it for your next batch.)

9. Serve (or store)

These Brussels sprouts can be fully prepared a day or two ahead of time, refrigerated in an air-tight container, then reheated in the Anova Precision Oven at 410ºF for 10 minutes with no steam.