Sous Vide Mixed Vegetables are my favorite side dish. It’s the easiest way to make perfect veggies. Here is a how-to guide for making healthy and delicious sous vide vegetables with a variety of veggies including broccoli, zucchini, bell pepper, and onions.
This recipe goes well with pretty much any meal like Sous Vide Chicken Thighs, Beef Stir Fry, and Crock Pot Pork Shoulder. It’s so easy to make and the sous vide machine always cooks the veggies to perfection every time!
What kind of vegetables can you sous vide?
You can sous vide cook pretty much any vegetable. Below are some of my favorite ones:
Sous vide vegetables in separate bags
To save time, you can sous vide vegetables in the same water bath, but be sure to cook them in separate bags. As the cooking time is different for some vegetables, you’ll need to remove some veggie bags sooner.
Sous vide mixed vegetables ingredients
For this recipe, I use some simple seasonings and a few vegetables for the most delicious side dish:
- Olive oil
- Kosher salt
- Ground black pepper
- Vegetables including broccoli, zucchini, bell peppers, and onions.
How to sous vide vegetables
Wash and cut vegetables: First you’ll need to wash your vegetables and cut them into bite-sized pieces.
Vacuum-seal bags: Place the vegetables in separate bags. Use a vacuum-sealer if you have one. Otherwise, vacuum seal bags using “water displacement” technique (see recipe card for details).
Sous Vide cook: Cook in the sous vide water bath.
Season: In a large bowl, mix together cooked vegetables and drizzle with olive oil. Season with salt and pepper or your favorite seasoning. Serve and enjoy!
What temperature to sous vide cook vegetables?
Most vegetables can be sous vide cooked at 183°F (84°C) or higher. Root vegetables usually requires higher temperature than green vegetables. The higher the temperature, the faster they cook.
For the vegetables used in this recipe, I recommend that you cook them at 183°F (84°C) degrees. Following the cooking time guide below and you’ll get the perfect texture that’s tender and soft, but not mushy.
How to sous vide broccoli
Break the crown apart into florets and then slice them into bite-sized pieces. Place them into a bag and spread out evenly. Vacuum seal and sous vide at 183°F for 12 minutes for a crispy texture with a vibrant green color. (Cook for 15-20 minutes if you prefer a very soft texture.)
How to sous vide zucchini
Trim the ends of your zucchini and cut into half lengthwise, and then cut into 1/4-inch thick halves. Place them into a bag and vacuum seal it. Cook for 12 minutes at 183°F if you want to have a slightly crunchy but tender texture.
How to sous vide bell peppers
To sous vide cook bell peppers, start by cutting them into 1-inch pieces. Place them into a bag and vacuum seal the bag. Cook at 183°F for 15 minutes for a perfect texture.
How to sous vide onions
First cut off the top and root end of the onion. Peel the skin and cut them into 1-inch pieces. Place them into a bag and vacuum seal the bag. Cook at 183°F for 15 minutes.
Tips for perfect sous vide mixed vegetables
- Save the seasoning for later. Seasoning before sous vide cooking can cause discoloration, so add the seasoning after sous vide cooking. This can also help to control the overall salt level.
- Make sure to cook your vegetables in separate bags. This will ensure better flavor and cook each vegetables properly.
- Prevent bags from floating in the sous vide water bath. The biggest challenge of sous vide cooking vegetables is that vegetables tend to float easily in the water bath. To prevent this from happening, it’s best to use a vacuum sealer. But if you don’t have one, you can use sous vide weights and place them in the bag with your vegetables to weigh down the bag. Alternatively, use heavy kitchen items such as metal tongs and heavy bowls to keep the bags fully submerged.
Serve sous vide mixed vegetables with:
Easy Sous Vide Mixed Vegetables
- 1/2 head broccoli florets (cut into bite-sized pieces)
- 1 zucchini sliced and halved
- 1 red bell pepper chopped
- 1 medium onion chopped
- 1 tablespoon olive oil
- salt and freshly ground black pepper to taste
- Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 183ºF/84ºC.
- Clean the vegetables and cut them into bite-sized pieces.
- Add each vegetable into separate bags, seal the bags with a vacuum sealer. If you don’t have one, seal the bag using the “water displacement” technique: seal all but one corner of the bag and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
- If you use zip-top bags, you can use a heavy kitchen item to keep the vegetables completely submerged in the water. (Make sure the seams are above the water).
- Set the timer to 12 minutes. When the timer goes off, remove the bags with broccoli and zucchini and set aside.
- Set the timer for 3 more minutes.
- When the timer goes off again, remove the bags with bell peppers and onions.
- Add all cooked vegetables in a large mixing bowl. Drizzle with olive oil, and sprinkle with salt and pepper, or your favorite seasonings. Serve warmly and enjoy!