Sous vide is best known for producing perfectly cooked steaks, but it’s amazing for other things like vegetables, too. Enjoy perfectly cooked carrots, corn on the cob, asparagus, and so much more!
In general, I think sous vide veggies are underrated! Sous vide is a great way to make sure your veggies are always perfectly cooked.
I love to use sous vide to make my meal prepping routine easier (I mean, I did write a whole cookbook about it!). Most of these recipes can be prepped and then frozen before cooking, so you can have a freezer full of delicious side dishes. Get more recipes and learn this whole method in my cookbook, Sous Vide Meal Prep.
Sous Vide Meal Prep
This cookbook outlines my entire method for keeping your freezer stocked with ready to sous vide meals (and some great recipes to boot!).
Sous Vide Vegetable Recipes
In the meantime, here are 7 essential sous vide vegetable recipes every sous vide cook should know.
12 Minute Sous Vide Asparagus
The Creamiest Sous Vide Mashed Potatoes
Sous Vide Beets (& Limey Beet Salad)
Better than Steamed Sous Vide Broccoli
Buttery Sous Vide Corn on the Cob
Crispy Sous Vide Potatoes
Tender Sous Vide Spicy Lime Glazed Carrots
Sous Vide Asparagus Recipe
Did you know you can cook asparagus perfectly with sous vide? There’s nothing soggy about these bright green, just crisp spears. With a little lemon and butter, this sous vide asparagus makes a delicious side dish!
Get the Recipe:
7 Essential Sous Vide Vegetable Recipes, Including Sous Vide Asparagus
- 1 bunch asparagus
- 2 tbsp butter, cut into 4 pieces
- 1 tbsp fresh lemon juice, about 1/2 lemon
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/4 tsp freshly cracked black pepper
- Preheat water bath using immersion circulator to 180 degrees F.
- Add asparagus, salt, pepper, and garlic powder to a vacuum seal bag. Shake it to disperse seasoning. Add butter to the bag and spread evenly. Vacuum seal, doing your best to keep the asparagus in a single layer.
- Add the vacuum sealed asparagus to a water bath preheated to 180 degrees F and cook for 12 minutes.
- Once done, open the bag and shake around to evenly coat stalks in seasoning and butter.
- Squeeze lemon over the asparagus and toss again. Serve.