Precision Kitchen

Sous Vide Best Sous Vide Vegetable Recipes: Temperature & Time Guide

Sous Vide Best Sous Vide Vegetable Recipes: Temperature & Time Guide

Roasting gets the headlines, but some vegetables are better sous vide — evenly tender, sweet, and holding their color.

Our top pick

Anova Precision Cooker 3.0

A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.

View on Amazon →

Free shipping on eligible Amazon items · 30-day easy returns · you earn on anything bought within 24h

As an Amazon Associate we earn from qualifying purchases.

Quick comparison

PickWhy we like it
Anova Precision Cooker 3.0 A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking. View →
Instant-read meat thermometer Use one to verify your water bath and spot-check the finish — a $15 probe removes all guesswork. View →

A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.

  • + On-device temperature control
  • + 1100W heats fast
  • + Recipe library for temps
  • − Premium price
  • − Some app features paywalled

View on Amazon →

Free shipping on eligible items

Use one to verify your water bath and spot-check the finish — a $15 probe removes all guesswork.

  • + Verifies actual temperature
  • + Cheap insurance
  • − Not needed if your circulator is accurate

View on Amazon →

Free shipping on eligible items

Buying advice

1) Brown-butter carrots (183°F, 45 min). 2) Beets (183°F, 90 min) — no mess, no boiling. 3) Corn (183°F, 45 min) — the sweetest corn you'll have. 4) Potatoes (183°F, 60 min, then roast for crisp). 5) Artichokes (183°F, 60 min) — buttery, tender, no steamer. The bath, then a quick butter finish.

FAQ

What vegetables are best sous vide?

Roots and dense vegetables — carrots, beets, potatoes, corn — that need even tenderness without char.

What temperature?

183°F (84°C) is the universal vegetable temperature; time varies by vegetable.

Do I still roast?

For crispy edges, yes — sous vide then a quick roast gives both textures.

Ready to cook perfectly?

Our top pick for this guide — check today’s price and clip any on-page coupon on Amazon:

Anova Precision Cooker 3.0

A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.

View on Amazon →

As an Amazon Associate we earn from qualifying purchases.

Want exact temps and times? Use our free sous vide calculators.