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.
|Asparagus, trimmed||Broil||15 min|
|Broccoli, florets||Broil||15 min|
|Brussels Sprouts, halved||Broil||20 min|
|Carrots, sliced||Roast at 375°F||20 min|
|Cauliflower, florets||Roast at 400°F||30 min|
|Corn, kernels||Broil||15 min|
|Eggplant, cubed||Broil||25 min|
|Fennel, cored and sliced||Roast at 350°F||25 min|
|Green Beans||Roast at 350˚F||20 min|
|Mushrooms, sliced||Roast at 400°F||20 min|
|Peppers and Onions, sliced||Roast at 400°F||20 min|
|Potatoes, cubed||Roast at 400*F||40 min|
|Snow Peas||Roast at 350˚F||15 min|
|Zucchini & Summer Squash, sliced||Roast at 400˚F||25 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
Garlic Roasted Green Beans
Herb Roasted Potatoes
Spice Roasted Cauliflower
Jerk Shrimp with Roast Vegetables
Roasted Salmon with Green Beans and Radishes
Roasted Baby Vegetables with Ricotta and Hazelnuts
Provencal Split Roast Eggplants with Chunky Pistou