Garlic Butter Brussels

Garlic Butter Brussels
Garlic Butter Brussels
SERVES: 6 to 8
PREP TIME: 20 minutes
2 pounds brussel sprouts
4 large cloves of garlic, chopped
1 stick of butter (8 tablespoons)
Salt and pepper to taste
  1. Preheat the sous vide water bath to 183°F (84°C).
  2. Wash the brussel sprouts, trim the ends, slice in half and set aside in large bowl.
  3. In a medium sauté pan heat on low, melt butter, then add garlic and sauté until soft, about 3 minutes. Be careful not to burn the garlic.
  4. Pour the garlic butter over the brussel sprouts and mix thoroughly. Season with salt and pepper to taste.
  5. Place the brussel sprouts into 2 large 1-gallon vacuum seal pouches and make sure the sprouts are in a single layer, placing them as close together as possible. This will minimize air pockets and allow for a better seal.
  6. Drop the bags into the sous vide bath for 1 hour.
  7. Remove from water bath and serve immediately for best results and garnish with fresh parsley.