Seared Brussels Sproutswith Harissa-Tahini Sauce


The sous vide method ensures perfectly cooked sprouts, while harissa-tahini pack a bold flavor punch.



2 lbs Brussels sprouts, washed and trimmed, divided
1 ¾ tsp kosher salt, divided
½ tsp black pepper
5 Tbsp extra virgin olive oil, divided
2 Tbsp tahini
3 Tbsp harissa paste
5 Tbsp lemon juice
2 Tbsp lemon zest, plus extra for garnish
2 Tbsp vegetable oil, divided
¼ C cilantro, thinly sliced
¼ C mint, thinly sliced
2 Tbsp black sesame seeds



  • Sous vide pouches
  • Sous vide circulator
  • Vacuum sealer
  • Large pot
  • Mixing bowl
  • Blender
  • Piping bag or zip top pouch
  • Scissors
  • Large sauté pan
  • Large plate
  • Serving bowl


Prepping time: 15 minutes / Cooking time: 1 hour (excludes sous vide cooking time)




  1. Set circulator to 177°F (81°C).
  2. Bring a pot of water to a boil with salt and blanch the Brussels sprouts for 30 seconds.
  3. Drain and then place the Brussels sprouts in an ice bath to cool for a few minutes.
  4. Drain and place the Brussels sprouts in a sous vide pouch with 3/4 teaspoon salt, pepper, and 1 tablespoon of extra virgin olive oil and seal. Place pouch in the water bath and cook for 1 hour and 15 minutes.
  5. Once done, remove from water bath, open and drain the pouch, and set aside until ready to sear.
  6. Combine the remaining olive oil and salt with tahini, harissa, lemon juice, and lemon zest in a blender and blend on high until homogenous, about 3 to 4 minutes. Season to taste. Place mixture in a piping pouch or a small zip pouch with a trimmed tip.
  7. In a large sauté pan over medium-high heat, heat half the vegetable oil until it ripples.
  8. Sear half the Brussels sprouts, occasionally turning for even color, about 3 to 4 minutes. Transfer Brussels sprouts to a plate.
  9. Add the other half of the vegetable oil and repeat with the rest of the Brussels sprouts.

To Serve:

When Brussels sprouts are done cooking, place in a bowl. Add cilantro, mint, and sesame seeds, reserving a little of each for garnish. Drizzle harissa-tahini sauce over Brussels sprouts and top with remaining seeds, herbs, and lemon zest.

Buy the Magazine

Buy Now

Dedicated to the Art & Science of Sous Vide

The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.