Sous Vide Baby Vegetables with Lemon Butter

Sous vide is a cooking method that uses precise temperature control to produce consistent, restaurant-quality results. This recipe for sous vide baby vegetables with lemon butter is easy to follow and yields tender, flavorful vegetables that are perfect for a side dish or as part of a larger meal.


  • 1 lb. baby vegetables (carrots, green beans, peas, etc.)
  • 1/4 cup butter
  • 1 lemon, juiced
  • Salt and pepper to taste


  1. Preheat your sous vide water bath to 185°F/85°C.
  2. Season the vegetables with salt and pepper, then place them in a sous vide bag with the butter and lemon juice.
  3. Seal the bag using the water displacement method or a vacuum sealer, then place it in the water bath.
  4. Cook the vegetables for 30-45 minutes, until tender.
  5. Remove the bag from the water bath and carefully open it, allowing the steam to escape.
  6. Serve the vegetables immediately.

Potential changes & improvements

There are many ways you can change up this recipe to suit your taste. Try using different herbs or spices in the seasoning, or adding a bit of garlic to the lemon butter. You could also add some Parmesan cheese to the vegetables before serving.

What other food it works well with

This recipe is versatile and goes well with many different dishes. Try serving it with grilled chicken or fish, roasted meats, or even just a simple green salad.

Common Mistakes

One common mistake when cooking sous vide is overcooking the food. This can result in dry, tough, or even burnt food. Be sure to follow the recipe times closely to avoid overcooking.

Nutritional Information

This recipe is relatively low in calories and fat, and is a good source of vitamins and minerals. However, it is high in sodium due to the salt used in the seasoning.


This recipe contains butter, which is a dairy product. It may also contain traces of other allergens, depending on the seasoning used.

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