Growing up in a Chinese household, roasted meats regularly made it onto our dinner table each week. However, given the fact that both my mother and father worked full-time jobs, in addition to raising three crazy misbehaved children, these meats were never prepared at home (despite my mother being an amazing cook). It would just take too dang long. …
For our annual Thanksgiving potluck this year, I volunteered to contribute a non-exciting side dish of brussels sprouts and I was determined to use sous vide to try to create something spectacular.
Short version: this recipe is damn tasty and very easy.
Long version: read the recipe, make it, and let me know how it turned out 🙂
Unbelievably tasty and very simple recipe that turns those ordinary brussels sprouts you hated as a child into something you and your family will love.
Note: I use a 50 minute sous vide cook time instead of 1 hour because I find that the sprouts will come out overdone when you combine it with the oven time for blackening. …