Brussels Sprouts in Roasted Garlic Butter with Sweet Onion, Sage, and Pancetta | Recipe by sousvidetools.com

Brussels sprouts don’t need rescuing—they just need the right technique. And when you cook them sous vide, magic happens: the sprouts turn silky and tender without losing their bite, ready to soak up every bit of rich, aromatic flavor you send their way. In this recipe, they’re bathed in roasted garlic butter, sweet caramelized onion, earthy sage, and crispy pancetta, transforming the humble sprout into a deeply savory side dish worthy of any holiday table or weeknight indulgence.

Sous vide ensures every sprout cooks evenly, avoiding the mushy centers and bitter edges that can happen with traditional methods. What you get instead is pure vegetable bliss—nutty, buttery, infused with herbs and smoky pancetta, and finished with just the right amount of caramelization. If you’ve ever wanted Brussels sprouts that convert skeptics and thrill the true believers, this is your dish. Let’s dive in.