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!

Collage of sous vide vegetable photos
Perfectly cooked veggies every time. No guesswork, no overcooking.

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.

I’m so glad you found this recipe!

I can’t wait to be a part of your sous vide cooking today, and hopefully more to come! 

I’ve been passionate about sous vide for almost a decade now. I take a different approach from other sous vide experts. While I love the science of sous vide, I want it to be an approachable cooking technique for everyone, and I don’t want you to sweat the details.

If you’re new to sous vide, make sure to read through this blog post or consider joining Sous Vide School. 

I also have two sous vide cookbooks I think you’ll love: Everyday Sous Vide and Sous Vide Meal Prep.

Got questions?

Leave a comment and I’ll get right back to you!

Plates of cooked carrots, sliced steak, and chicken on a pink speckled background with the words Sous Vide Meal Prep in bold pink and white letters overlaid.

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!).

Learn More

Sous vide vegetable recipes

In the meantime, here are 7 essential sous vide vegetable recipes every sous vide cook should know.

A plate of sous vide asparagus spears is served with cracked pepper, a halved lemon, and a small bowl of sea salt, all set on a textured pink background.

12 Minute Sous Vide Asparagus

4.91 stars from 10 reviews
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!
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A white bowl filled with creamy, yellow sous vide mashed potatoes sits on a pink and red watercolor-textured surface. The mashed potatoes have a smooth, slightly textured appearance with swirls on top.

The Creamiest Sous Vide Mashed Potatoes

5 stars from 6 reviews
These mashed potatoes are extra creamy and delicious because they cook in butter and cream instead of water! This side dish is hands off with almost no dishes to clean.
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A bowl of fresh salad with leafy greens, sous vide beets, crumbled cheese, and pistachios on a pink plate. Beside it are vintage-style salad tongs, a knife, beet stems, and two colored glasses.

Sous Vide Beets (& Limey Beet Salad)

5 stars from 3 reviews
Sous vide beets are great to have on hand for a quick side dish or addition to salads. This recipe works great with either red or golden beets. No oil is needed to prepare this recipe making it a lighter preparation alternative. With a little cayenne and lime juice, these beets are tender and delicious.
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A bowl of sous vide broccoli with grated cheese and crumbs sits on a yellow table with a spoon. Nearby are a lemon squeezer with a squeezed lemon half, cheese chunks, and a grater on a small yellow plate.

Better than Steamed Sous Vide Broccoli

4.86 stars from 7 reviews
You can enjoy broccoli in its most nutritious (and delicious!) form with fewer dishes and no risk of overcooking it thanks to sous vide. With plenty of garlic and butter, this is the most delicious broccoli you've ever had.
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    Eight pieces of sous vide corn on the cob, sprinkled with chopped herbs, are neatly arranged in a white rectangular dish on a yellow speckled background.

    Buttery Sous Vide Corn on the Cob

    5 stars from 3 reviews
    There are few things better than buttery corn on the cob. With this recipe, you can even cook the ears from frozen! Using sous vide, your sweet corn will have just the right balance of crunch and tenderness. Simply vacuum seal with butter, salt, and garlic powder, add to the water bath, cook, and serve!
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    A plate of golden roasted sous vide potatoes garnished with chopped herbs, placed on a yellow surface next to a wooden spoon and a small bowl of fresh parsley.

    Crispy Garlic-Olive Oil Sous Vide Potatoes

    5 stars from 3 reviews
    Pre-cooking potatoes with sous vide is a great way to meal prep for the week. Finish them in the oven, air fryer, or stove top for creamy, crispy, delicious potatoes. You can even keep them in the freezer ready to cook later!
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    A plate of sous vide carrots, finished on the grill and garnished with chopped herbs, is served alongside two lime wedges on a pink terrazzo surface with stacked pink plates.

    Tender Sous Vide Spicy Lime Glazed Carrots

    5 stars from 3 reviews
    These sous vide carrots are perfectly tender thanks to sous vide. Lime juice, jalapenos, and honey are the perfect flavor combination!
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    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!

    A collage of colorful plates and bowls featuring sous vide vegetables, salads, and hummus surrounds a central pink box with white text that reads, “7 Essential sous vide recipes.” Lemon slices and herbs are also visible.
    5 stars from 1 review

    Get the Recipe:

    7 Essential Sous Vide Vegetable Recipes, Including Sous Vide Asparagus

    Prep Time: 5 minutes
    Sous Vide Time: 12 minutes
    Yield: 4 people
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    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!

    Ingredients
      

    • 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

    Equipment

    Instructions
     

    • 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.
    Cuisine: American
    Course: Side Dish
    Author: Chelsea Cole
    Calories: 75kcal, Carbohydrates: 5g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 338mg, Potassium: 239mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1026IU, Vitamin C: 8mg, Calcium: 30mg, Iron: 2mg
    Did you make this recipe?Mention @chel.seacole on Instagram or tag #aducksoven.