An easy and no-fail method to make perfect broccoli every time! Sous Vide Broccoli is tender and snappy in the middle, and it stays vibrant green on the outside. Plus lots of ideas for seasonings that you can add!
Sous vide broccoli is a great side dish recipe to keep in your back pocket, and this low-carb vegetable can be served on its own as a simple side dish, or added to almost everything from pastas, to salad, soup, or rice bowl.
Today we’re talking about a foolproof method to cook perfect broccoli: sous vide!
Broccoli can be easily overcooked using traditional methods such as boiling or roasting. It will turn brown and tastes terrible. Sous vide method makes the best broccoli with a perfect texture by controlling the temperature precisely.
The best part is that the broccoli florets are cooked in a sealed bag so that they can retain all the nutrients, with a bright green color. Broccoli contains a lot of fiber, vitamin K and C, so you will maximize the nutrition benefits with sous vide.
What is sous vide cooking?
Sous vide is a French cooking technique where the food is vacuum sealed in a bag, then cooked to a very precise temperature in a water bath.
Why sous vide method works for this recipe?
The sous vide method is one of the best ways to cook broccoli. With other methods like boiling, steaming or roasting, it’s all too easy to overcook the florets, causing them to turn out mushy, undercooked or burnt. With the sous vide method, you have precise control over the cooking temperature, making it a foolproof way to prepare tender, crisp broccoli.
The sous vide method also allows broccoli to retain its gorgeous green color, as well as all the nutritious benefits. Once you’ve used the sous vide method to cook broccoli, you’ll never go back to using the stovetop!
Ingredients you’ll need
- broccoli florets: Use fresh (not frozen) broccoli with vibrant green coloring, ensuring you remove any yellow bits. Use a sharp knife to cut the broccoli into bite-sized florets.
- olive oil: A couple of teaspoons of extra-virgin olive oil will add a bit of flavor to your broccoli.
- salt and ground black pepper: Unless you like bland broccoli, go ahead and season generously with salt and black pepper.
Tips and Tricks
1. Cut broccoli into bite-sized pieces.
After cleaning your broccoli, break the crown apart into big florets and then slice them into bite-sized pieces.
2. Don’t throw away the delicious stem.
The stem is delicious and also nutritious, so don’t throw it away. Just peel the skin and cut it into thin slices.
3. Seal the bag without a vacuum-sealer.
Vacuum-sealer works better for sous vide cooking broccoli. But if you don’t have a vacuum-sealer, you can seal the bag using “water displacement” technique with a regular zip-top bag.
4. Prevent the bag from floating during sous vide cooking.
To prevent the vacuum-sealed bags from floating, you can use sous vide weights and place them in the bag with your broccoli to weigh down the bag. Alternatively, use heavy kitchen items such as metal tongs and heavy bowls to keep it fully submerged (make sure the seams are above the water!).
How to sous vide broccoli
This sous vide broccoli recipe is super easy and you’ll only need a few simple ingredients:
- Broccoli: Look for a head of broccoli with florets that are bright green (avoid yellowed ones). The stalk should be firm and strong.
- Olive oil: It adds extra flavor to your broccoli, but you can leave it out if you prefer to have a healthier side dish.
- Sea salt and ground black pepper: You can also use other seasonings for some fun variations (see below).
First place the broccoli floret pieces in a large bag, drizzle with olive oil, and season with salt and pepper. Then vacuum seal the bag and sous vide cook the broccoli for 15 minutes.
Sprinkle with more salt and pepper (and other toppings you prefer). Serve and enjoy!
Sous vide broccoli temperature and time
Cooking temperature and time depends on your desired texture. There are two popular temperatures to cook broccoli:
180°F degree broccoli (82°C)
Sous vide cooking broccoli at 180°F for 15 minutes produces a crispier texture with a vibrant green color.
194°F degree broccoli (90°C)
Cooking broccoli at 194°F for 15 to 20 minutes produces more tender broccoli, but the color turns brownish.
I prefer to cook it at 180°F for 15 minutes for the crispy and tender texture with a vibrant green color. To show you the difference, I cooked them at both temps and you can see the difference in the photo below:
Possible variations
The sous vide broccoli recipe is very versatile, and you can get creative with different seasoning ideas. Here are some of my favorites:
- Add lemon: Squeeze some lemon juice right before serving for some refreshing taste.
- Add balsamic vinegar: Lightly drizzle some thick balsamic vinegar for the delicious Italian style side dish.
- Add cheese: Sprinkle some grated Parmesan cheese on top of the cooked broccoli for a cheesy flavor.
- Make it spicy: Mix in some crushed red pepper flakes to add some heat.
- Season with teriyaki sauce: Add teriyaki sauce for a sweet and savory Japanese style dish.
Ways to serve sous vide broccoli:
- On its own as a side dish: It goes well with pretty much everything, from chicken breast to cod, steak, or lamb.
- Mixed into other dishes: Use them in dishes such as pasta, pizza, soup, salad and rice bowl.
How to make it ahead of time
You can make sous vide broccoli ahead of time and reheat it when you’re ready to eat. This is great for healthy meal prepping or getting an early start on a big family dinner. Prepare the sous vide broccoli according to the instructions and allow the ice bath to fully cool the broccoli. Store the broccoli in the fridge for up to five days or in the freezer for up to 3 months.
When it’s time to reheat, you’ll be using the sous vide method again. A 5-minute water bath at 150°F is all it takes. The reheated broccoli is just as delicious and tender as the first day you made it.
How to store sous vide broccoli
If you have leftover sous vide broccoli, you can store it in the fridge to have later. Sous vide broccoli lasts 5 days in the fridge. This makes it super easy to meal prep healthy meals to have during a busy week. Use an airtight container or wrap the florets in aluminum foil for best results.
How to freeze cooked broccoli
Sous vide broccoli lasts up to three months in the freezer. If you have a huge amount of broccoli, this is the best way to ensure none of it goes to waste. After you’ve finished cooking, lay the florets on a parchment paper-lined baking sheet or tray. Place in the freezer for 1-2 hours, until they’re completely frozen. Transfer the florets to a freezer-safe airtight container or a freezer bag.
FAQ
How long does it take to sous vide cook broccoli?
After you’ve cut the broccoli into bite-sized pieces, add them to a Ziploc bag, along with two teaspoons of olive oil, salt and pepper. You’ll be cooking the broccoli at 180°F or 82°C. At this temperature, the florets should be fully cooked in 15 minutes. Fully cooked sous vide broccoli is tender, crisp and flavorful with bright green coloring.
How to prevent my broccoli from getting mushy
As long as you follow the instructions, the sous vide method is a foolproof way to make perfect broccoli every time. to prevent your broccoli from getting mushy, ensure you’re cooking at the correct temperature. If it’s too hot, this can lead to overcooking. Set a timer and be sure to remove the bag from the water bath at the instructed time. Immediately transfer the Ziploc bag to an ice bath to stop the cooking process.
More sous vide vegetables you’ll love:
Recipe Tools:
Perfect Sous Vide Broccoli {Tender and Nutritious!}
Ingredients
- 1 pound broccoli florets cut into bite-sized pieces (from about 1 ½ bunches of broccoli)
- 2 teaspoons olive oil
- salt to taste
- ground black pepper to taste
Instructions
- Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 180ºF/82ºC.
- Clean the broccoli thoroughly. Cut the stalk away from the crown, and then slice the florets into bite-sized pieces.
- Peel the skin of the stalk, and cut it into thin slices.
- Add them into a zip-lock bag, drizzle with olive oil and season with salt and pepper.
- 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. (Use a vacuum sealer if you have one.)
- Clip a heavy spoon to the edge of the bag to weigh the bag down. Or use a heavy kitchen item to keep the broccoli completely submerged in the water. (Make sure the seams are above the water).
- Cook for 15 minutes.
- When the timer goes off, take the bag out and remove the broccoli from the bag.
- Sprinkle with salt and pepper, or your preferred toppings. Serve warmly and enjoy!
Notes
- Store sous vide broccoli in an airtight container and they can last up to 3-5 days in the refrigerator.
Nutrition
Olivia says
How do you keep your broccoli from floating in the sous vid cooker?
izzycooking says
Hi Olivia, you can use heavy kitchen items such as saucepan, kitchen tongs, and heavy bowls to weigh the bag down. If you sous vide cook vegetables very often, I recommend you getting sous vide weights which you can place inside of the bag, and they’ll prevent your bag from floating.
GE says
Often we shy away from seasoned butter but I find that using butter that is seasoned with season salt and pepper is simply delicious when making broccoli. I also don’t mind adding a little olive oil but I prefer the pure taste of seasoned butter. I once went into an Outback and asked the owner about their broccoli as it was always the best. He said they simply use a tsp of their seasoned butter mix and place 4-5 oz in a plastic baggie and microwave it for 1 minute. It sounds crazy but it tastes great.
izzycooking says
Thanks for sharing your tips with us. I’ll try it out!
Michael Pallone says
Any tips on making the broccoli ahead of time and then warming it up? I want to make Sous vide lobster tails with a side of broccoli. I just got a Sous vide cooker. I’m going to make the broccoli first, stick it in an ice bath, then add the cooled broccoli to the lobster water for 5 minutes. Will that work?