# Vegetarian brussel sprouts **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [January 5, 2017, 1:20am UTC](https://community.anovaculinary.com/t/vegetarian-brussel-sprouts/4091 "2017-01-05T01:20:29Z")\ **Posts on this page:** 3\ **Page:** 1
**Author:** ![Wonton](https://avatars.discourse-cdn.com/v4/letter/w/df788c/32.png) [@Wonton](https://community.anovaculinary.com/u/Wonton)\ **Post date:** [January 5, 2017, 1:20am UTC](https://community.anovaculinary.com/t/vegetarian-brussel-sprouts/4091/1 "2017-01-05T01:20:29Z")
I am new to sous vide. Has anyone tried to cook brussel sprouts? ---
**Author:** ![acs](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/acs/32/855_2.png) [@acs](https://community.anovaculinary.com/u/acs)\ **Post date:** [January 5, 2017, 1:27am UTC](https://community.anovaculinary.com/t/vegetarian-brussel-sprouts/4091/2 "2017-01-05T01:27:00Z")
I’ve only cooked the ones made from meat byproducts. Sorry. ---
**Author:** ![Kquim](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/kquim/32/330_2.png) [@Kquim](https://community.anovaculinary.com/u/Kquim)\ **Post date:** [January 5, 2017, 3:53am UTC](https://community.anovaculinary.com/t/vegetarian-brussel-sprouts/4091/3 "2017-01-05T03:53:35Z")
Sous vide brussle sprout are delicious! > **[Sous Vide Brussels Sprouts, Momofuku-style](https://recipes.anovaculinary.com/recipe/sous-vide-brussels-sprouts-momofuku-style)** > > I’m a big fan of crisp seared Brussels sprouts, but I often find that the sprouts blacken before the centers cook through. Pre-cooking the Brussels sprouts in the Anova Precision Cooker, on the other hand, ensures that they’re perfectly cooked. I... Just remember, most vegetables require 80°C - 88°C / 176°F - 190°F to soften. As for the non-vegetarian ones, well those taste even better.