Sous Vide Brussels Sprouts with Dijon and Bacon

Sous Vide Brussels Sprouts with Dijon and Bacon (Perfectly Tender + Crispy)

If you think you don’t like Brussels sprouts… you probably just haven’t had them cooked right.

Sous vide completely changes the texture. Instead of mushy or bitter, they come out perfectly tender all the way through. Then we hit them in a hot pan to get that golden, crispy exterior.

And yes — we’re finishing with bacon.

This version leans into savory depth with garlic powder, smoked paprika, Dijon, and bacon fat. It’s rich, balanced, and honestly hard to stop eating.

Why Sous Vide Brussels Sprouts?

Cooking Brussels sprouts at 183°F for 75 minutes does something special:

• Breaks down the tough fibers
• Softens the bitterness
• Keeps the texture controlled
• Prevents overcooking

Then the quick sauté gives you the crispy texture everyone wants.

Tender inside. Crispy outside.

Ingredients

• 1 pound fresh Brussels sprouts
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon bacon fat (or oil)
• 1 tablespoon avocado oil (for searing)
• 2 pieces cooked bacon, chopped

Prep & Cook Time

• Prep Time: 10 minutes
• Sous Vide Time: 75 minutes
• Sauté Time: 5–7 minutes
• Total Time: About 1 hour 30 minutes

How to Make Sous Vide Brussels Sprouts

Step 1: Prep the Sprouts

Trim the ends and slice larger sprouts in half so they cook evenly.

Step 2: Season & Bag

In a bowl, toss Brussels sprouts with:

• Dijon mustard
• Minced garlic
• Garlic powder
• Smoked paprika
• Salt
• Black pepper
• Bacon fat

Place everything into a vacuum seal bag and seal tightly.

Step 3: Sous Vide

Preheat water bath to 183°F.

Cook for 75 minutes.

At this temperature, the sprouts become perfectly tender without turning mushy.

Step 4: Sauté for Color

Remove from the bag.

Heat avocado oil in a skillet over medium-high heat.

Sauté sprouts cut-side down until browned and crispy, about 5–7 minutes.

Don’t overcrowd the pan — let them develop color.

Step 5: Finish with Bacon

Add the chopped cooked bacon at the end and toss to combine.

Serve immediately.

Missing sweetness?

This version leans savory and smoky. The Dijon and smoked paprika balance the richness of the bacon fat, and you get depth without added sweetness.

If you prefer a hint of sweetness, you could add:

• A drizzle of maple syrup
• A splash of apple cider vinegar
• Or even a small squeeze of lemon

What to Serve These With

• Sous vide steak (like this tomahawk)
• Roast chicken
• Pork chops or Pork roast
• Holiday dinners
• Meal prep bowls

These are elevated enough for entertaining but simple enough for weeknight dinner.

Sous Vide Brussels Sprouts

Prep Time: 10 minutes

Cook Time: 75 minutes + 7 minutes sauté

Servings: 4

Ingredients

• 1 lb Brussels sprouts
• 1 tbsp grainy Dijon
• 1 garlic clove, minced
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• ¼ tsp black pepper
• 1 tbsp bacon fat
• 1 tbsp avocado oil
• 2 slices cooked bacon, chopped

Instructions

1. Trim and halve Brussels sprouts.
2. Toss with Dijon, garlic, garlic powder, paprika, salt, pepper, and bacon fat.
3. Vacuum seal.
4. Sous vide at 183°F for 75 minutes.
5. Remove and sauté in avocado oil until browned.
6. Stir in chopped bacon and serve.