Sous Vide Brussels Sprouts, Momofuku-style
I’m a big fan of crisp seared Brussels sprouts, but I often find that the sprouts blacken before the centers cook through. Pre-cooking the Brussels sprouts in the Anova Precision Cooker, on the other hand, ensures that they’re perfectly cooked. I like to give the cooked sprouts a quick stint under the broiler to crisp up the edges before tossing them in a Momofuku-inspired fish sauce vinaigrette.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 2 tablespoons water
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons lime juice
- 1/4 cup fish sauce
- 1 1/2 tablespoons granulated sugar
- 1 small clove garlic minced
- 2 pounds brussels sprouts stems trimmed and sliced in half
- 1 –2 thai chiles thinly sliced
- chopped fresh mint for serving
- chopped fresh cilantro for serving
- Carbohydrate 21.5119116841008 g
- Cholesterol 2.10234374822278 mg
- Fat 4.70993972620374 g
- Fiber 8.64156742124048 g
- Protein 8.71584113365936 g
- Saturated Fat 1.05250479837053 g
- Serving Size 1 1 Serving (266g)
- Sodium 1525.82508774156 mg
- Sugar 12.8703442628603 g
- Trans Fat 0.323619954933476 g
- Calories 143 calories
