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How to Cook Vegetables in Suvie

How to Cook Vegetables in Suvie

From asparagus to zucchini, there are a multitude of vegetables that you can cook in your Suvie. The best way to cook vegetables in your Suvie is to use the Broil or Roast Modes. 

Roasting and Broiling Vegetables in Suvie

As a basic guideline we recommend tossing 10-12 oz (about 2 cups) vegetables with 1 tbsp olive oil and season to taste with salt and pepper. Place in a Suvie pan and Roast or Broil. Use the chart below as a guide to help you choose which vegetables to use. To expand upon this basic recipe you can add ½ tsp of dried herbs or spices to your vegetables to add additional flavor. You can also double the amount of vegetables and split between 2 Suvie pans if you want to make more than 2 cups.

VegetableCook MethodTime
Asparagus, trimmedBroil15 min
Broccoli, floretsBroil15 min
Brussels Sprouts, halvedBroil20 min
Carrots, slicedRoast at 375°F20 min
Cauliflower, floretsRoast at 400°F30 min
Corn, kernels Broil15 min
Eggplant, cubedBroil 25 min
Fennel, cored and slicedRoast at 350°F25 min
Green BeansRoast at 350˚F20 min
Mushrooms, sliced Roast at 400°F20 min
Peppers and Onions, slicedRoast at 400°F 20 min
Potatoes, cubedRoast at 400*F40 min
Snow PeasRoast at 350˚F15 min
Zucchini & Summer Squash, slicedRoast at 400˚F25 min

Steaming Vegetables in Suvie

We have found that roasting and broiling are the best methods for cooking vegetables in Suvie, however if you would like to steam, we recommend doing so as part of a sous vide cook. Place a roasting rack in a Suvie pan, pour ¼ cup water into the pan, and place vegetables on the rack. As a general rule of thumb, we recommend steaming for 3 to 5 minutes longer than you would normally with conventional methods to account for heat up time. We also recommend checking the doneness of the vegetables as you go to avoid overcooking.  

Simple Vegetable Recipes

Ready to get started? We have compiled a list of recipes to help you get started with roasting and broiling your vegetables. The first list is composed of basic recipes that highlight each vegetable. The second list includes recipes that expand upon the basic roasting methods to include additional proteins or sauces. 

Sweet and Spicy Roast Carrots 

Sweet and Spicy Roast Carrots

Garlic Roasted Green Beans 

Roasted Green Beans

Herb Roasted Potatoes 

Herb Roasted Potatoes

Spice Roasted Cauliflower 

Spice Roasted Cauliflower with Tahini Dressing

Vegetable-Forward Recipes

Jerk Shrimp with Roast Vegetables

Jerk Shrimp with Roast Vegetables

Roasted Salmon with Green Beans and Radishes 

roasted salmon

Roasted Baby Vegetables with Ricotta and Hazelnuts 

Provencal Split Roast Eggplants with Chunky Pistou

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