Roasted Balsamic Brussels Sprouts

Emily Farris
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
4
Prep Time
00:25
Cook Time
00:40
Roasted Balsamic Brussels Sprouts
5 (1)
951
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
2
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. 
Trim and cut sprouts

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. 
Prepare glaze

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. 
Season sprouts

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.)
Glaze

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. 
Serve (or store)
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