Brussels sprouts with vinaigrette


  • 300 g of Brussels sprouts
  • 30 g of virgin olive oil
  • Juice of a lime
  • 50 g of mirin (sweet sake)
  • 10 g of sugar
  • 10 g of cider vinegar
  • 3 Basque chilli peppers
  • 1 garlic clove
  • Coriander
  • Salt
  • Pepper


To prepare this recipe for Brussels sprouts with vinaigrette, we start by cleaning the sprouts and removing the outer layers, if necessary.

We pack them with oil and salt and cook everything in the sous-vide cooker SmartVide at 83 ºC for 40 minutes.

While cooking the sprouts, we make the vinaigrette by mixing the mirin (sweet sake), sugar, chillies in slices, vinegar, chopped garlic, salt, and a shot of olive oil.

Once the sprouts are cooked, we bake them at 200 ºC, moving them from time to time until they are browned a little.

We finish by dressing with the vinaigrette and chopped coriander. Brussels sprouts with vinaigrette

Brussels sprouts with vinaigrette

The vacuum allows us to standardise and portion this recipe and have easy and portioned side dishes for the moment of service.

Notes from the chef