My veggie intake before bringing Anova into my home usually consisted of at least one or two salads a day to get my greens in. Basic, maybe a bit boring, but it did the job when it came to fiber. Since I started using a sous vide Precision® Cooker and a Precision™ combi oven, I’ve incorporated many more vegetables into my daily routine - without it feeling like a chore. Now, I’m grateful to have a fridge stocked with both cooked and uncooked colorful vegetables from the rainbow, ready for whatever I crave, need, or want to experiment.
Cooking sous vide has transformed me into what I like to call a “smart-lazy cook,” especially when it comes to vegetables. There’s very little prep involved - simply cook with butter and salt, or sometimes nothing at all. Precise temperature and time control ensure each vegetable is served at its peak deliciousness - all thanks to food science. The real fun comes in how I serve them, which is where my kitchen skills come into play. But honestly, when I’m cooking just for myself, I don’t mind eating vegetables straight out of the bag or off the tray. Sous vide vegetables are that good - they can be enjoyed as is.
With the right technique, even the most overlooked produce can shine. Here’s hoping more people discover its potential - maybe with a little help from tools like Anova! Below are some of my go-to vegetables that I rotate through, depending on what’s in the fridge or how I’m feeling that day. For more info on cooking vegetables sous vide, visit our new Sous Vide Vegetable Guide!
Artichokes
Precision™ Oven 2.0
212°F (100°C), 100% Steam, Sous Vide Mode Off, 35 minutes (from cold using food recognition)
This has become my go-to for when I’m a little stressed and just want to keep nibbling while working. Simple, satisfying, and versatile — I make these at least once a week.
Asparagus
Precision™ Oven 2.0
185°F (85°C), 100% Steam, Sous Vide Mode On, 15 minutes (from cold using food recognition)
Whether cooked in a bag or the oven, it's an easy and beautiful side. Just add butter, salt, and pepper to the bag (if doing traditional sous vide) or oil, salt and pepper (for the combi oven). Simple and delicious. You can serve it as is or top with your favorite sauces. My go-tos include spicy green sauces like chimichurri, salsa verde or aji verde, with my absolute favorite is the Vietnamese-ish Herb Sauce from this recipe. Another idea would be a lemon-caper-anchovy vinaigrette, or simply enjoy the tender spears plain.
And yes, it’ll still make your pee smell — some things never change.
Broccoli
Precision™ Oven 2.0
185°F (85°C), 100% Steam, Sous Vide Mode On, 15 minutes (from cold using food recognition)
Super easy and quick. The broccoli comes out tender, vibrant green, and so appealing — you’ll actually want to eat these little trees on your plate.
Cabbage
Precision™ Oven 2.0
185°F (85°C), 100% Steam, Sous Vide Mode On, 1 hour (from cold)
Precision® Cooker
183°F (84°C), 4 hours
This dish continues to surprise me with how good it tastes straight out of the sous vide bag! You can enjoy it without any searing - it's wonderfully tender and naturally sweet. If you’re willing to add a bit more work, the sear adds a pretty finish for presentation.
My first experience with sous vide cabbage was during a videoshoot, when a coworker decided to give it a try. We all expected it to be the least exciting dish, but it ended up stealing the show. No one realized the power of sous vide cabbage!
We’re so accustomed to overcooked, lifeless boiled cabbage that it’s gotten a bad rap. But sous vide changes the game — delivering tender, flavorful, and truly enjoyable cabbage every time.
Sous vide can elevate humble vegetables like cabbage, transforming them into standout dishes. Cabbage needs a good PR rep to get out there and Anova’s here to help.
Carrots
Precision™ Oven 2.0
185°F (85°C), 100% Steam, Sous Vide Mode On, 45 minutes (from cold using food recognition)
Precision® Cooker
185°F (85°C), 3 hours
Cooking carrots sous vide was a turning point for me - it made me realize this technique is for so much more than just steak. Early in my home sous vide journey, I experimented with carrots and discovered how versatile and delicious they can be.
I even tried convincing my kids they were carrot hot dogs — though that didn’t work! But honestly, I love them straight out of the bag, drizzled with melted butter. If I’m feeling adventurous, a drizzle of hot honey is the perfect finishing touch.
Corn
Precision™ Oven 2.0
183°F (84°C), 100% Steam, Sous Vide Mode On, 20 minutes (from cold using food recognition)
Precision® Cooker
183°F (84°C), 30 minutes
Whether cooked on a tray in the Precision™ Oven or in a sous vide bag with butter and salt or even just nothing at all, it's always amazing.
Kale
Precision™ Oven 2.0
183°F (84°C), 100% Steam, Sous Vide Mode On, 3 hours (from cold)
When cooking these hearty greens sous vide, they don’t stay bright green. Sometimes they turn a bit dull, which can be a bit of a turn-off. But here’s the thing: It honestly feels like you're eating a bowl of pure health. The real magic is in those tender stems, which become almost sweet when cooked low and slow like this. It’s a surprising twist. Delicious, nourishing, and totally worth embracing the less-than-glamorous color.
Leeks
Precision™ Oven 2.0
183°F (84°C), 100% Steam, Sous Vide Mode On, 1 hour (from cold)
This is another one of those “OMG, why haven’t I done this before?” moments. Because of all the cross-testing I’ve done for our newest oven, leeks made my favorites list and I’m so glad they did. A simple toss of oil, salt, and pepper, and thanks to sous vide mode, they come out tender, aromatic, and downright beautiful. I felt like I was serving my family restaurant-quality plates because of how elegant and effortless they looked on the table.
Now, don’t get me wrong, I still prefer steam-roasted leeks for their flavor. But when I want to impress or show off a little when plating, these sous vide leeks are my go-to. Sometimes, simple really is spectacular.
Parsnips
Precision™ Oven 2.0
185°F (85°C), 100% Steam, Sous Vide Mode On, 30 minutes (from cold)
I’ve been seriously sleeping on parsnips - what a mistake! Honestly, I think I ALMOST prefer them over sous vide carrots. They’re naturally sweet, and once cooked sous vide, I find myself eating way more than I planned. They’re so easy, so delicious, and so versatile. You can enjoy them straight out of the bag or off the tray, or top them with whatever feels right that day. Simple, sweet, and totally addictive, parsnips are now a new staple in my kitchen.
Turnips
Precision™ Oven 2.0
185°F (85°C), 100% Steam, Sous Vide Mode On, 1 hour (from cold)
I was a bit hesitant about turnips at first, until I started thinking of them like tofu. Slightly sweet and incredibly versatile, they easily soak up flavors and sauces, making them a perfect blank canvas. Once cooked sous vide, they transform into tender, flavorful bites that surprisingly pair with just about anything.
Happy sous vide veggie-ing!