BEST Vegetables to Sous Vide

Most of us sous vide owners who invested in this amazing equipment, had a perfectly cooked meat or even that well-done fish in mind at first, but the reality is that a well-cooked vegetable dish can be just as amazing and wow our guests.

As we are going to see in more details below, one tricky vegetable to get right would be Brussels sprouts, but they can be a great surprise with a proper sous vide treatment, and that also extends to many vegetables, even the simplest ones like pumpkin and potato, you can make unbelievable dishes with these without getting that mushy aspect to it with the help of sous vide.

But why is that?

Why is sous vide that good for vegetables?

Sous Vide is here to stay, it’s the advanced way of cooking these days, it allows the user to have automatic control of the temperature, in some models through an app, which results in perfectly cooked food all the time, it’s really hard to get it wrong with sous vide.

While a lot of people associate it with cooking fish or meat, sous vide is also great for vegetables due to its cooking process, at first you get your vegetable vacuum-sealed in a bag, then sous vide makes the water molecules of the vegetable move around it, creating a beautiful uniform cooked texture, another benefit of sous vide especially for vegetables is that with the vacuum-sealed veggies you don’t have the risk of losing the flavor, which is pretty common on other cooking methods.

Cooking asparagus – sous vide

Cooking asparagus a different way, most of the time when cooking asparagus you lose part of its flavor on boiling water, for example, that won’t happen with sous vide and besides full flavor, you can get a crispier food because you won’t be breaking too many cells of the vegetable.


  • Preheat water to 75°C
  • Peel and trim the asparagus
  • Use a vacuum-sealed bag with salt and olive oil to taste
  • Cook for 10–15 minutes

Cooking Brussel Sprouts – sous vide

Sprouts can be tricky to cook, they are delicious but they are so hard to get right that this may be the reason so many people simply forget about Brussel Sprouts, I think they just give up eventually. Let’s not allow that to happen, especially now that we have sous vide in our lives.

Cook it at 85ºC for an hour to get that “al dente” texture, not my favorite but people seem to enjoy it. You can also enhance it by adding pre-cooked bacon to the vacuum-sealed bag.


  • Preheat water to 85°C
  • Fry the bacon until crisp then leave to cool
  • Vacuum-seal the bacon with the Brussels sprouts and place it in the preheated water for 1 hour

Cooking Carrots – sous vide

If you are like me and are used to regularly cooked carrot, you may be surprised by how amazingly tasteful carrots can be when cooked sous vide, it tastes like a brand new food in your life! You can start by adding olive oil and some salt to the vacuum-sealed bag, try cooking your carrots at 85ºC for twenty-five minutes, that’s a quick and easy vegetable to cook and can add a nice finished touch to your dinner. Again, as the other vegetables, carrots will be perfectly crunchy because you don’t break so many molecules anymore and with that, you are preserving more nutrients with sous vide.


  • Preheat water to 85°C
  • Place the carrots in a vacuum-sealed bag and add salt and olive oil to taste
  • Place the bag it in the preheated water for 25 minutes
  • Drain the carrots on kitchen paper. It’s better to serve immediately with butter.

Tip You can cook as many carrots or other vegetables as you want, this will not increase cooking time, just respect the size of your water container as you can cook other vegetables at the same time with great results.

Cooking Potatoes – sous vide

One of the world’s favorite food! We have to make justice to this one and cook it nicely, there are many ways of cooking potatoes, one clever way with sous vide is to soften the potatoes before roasting them, this way you can experience that best potato texture ever, it’s amazing how sous vide can bring new flavors to well know food like potatoes.

So potatoes can’t be roasted sous vide, but the trick happens at the pre-cooking stage.


  • Preheat water to 90°C
  • Peel and chop the potatoes – add salt to taste
  • Place the potatoes in a vacuum-sealed bag then add thyme and vegetable oil
  • Place the bag in the water for one hour
  • Preheat oven to 190°C
  • Heat a tray with fat and add the potatoes for around 40 minutes. Enjoy!

Corn on the Cob – sous vide

Corn on the cob, this is also one of my favorites, when you get it right, you get to enjoy a sweet and juicy side to go with any dishes, this is a delicious vegetable that you can enjoy on its own, or as a side dish for chicken or steak for example. Corn on the cob is perfect for a quick lunch, a picnic or a barbeque with some friends. There are many ways to make Corn on the cob such as roasting, grilling and boiling it. Let’s see some tips on how to get the best Corn Cob of your life:


  • Heat water to 83.5°C
  • Add salt or pepper to taste to the corn
  • Place it in the cooking bag with butter
  • Cook from 30 min to 1 hour
  • Enjoy it straight from the bag, but let it cold from a few minutes.

Sous Vide your Veg!

This is just a brief introduction to some of the vegetables that we like to cook and invite friends over for dinner, these just get perfect and delicious when cooked sous vide. There are plenty more options to try out!

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