Sous Vide Roasted Vegetables

Vacuum sealer/water displacement method, sous vide water bath, baking sheet, parchment paper

10 minutes

1 hour 10 minutes

Mediterranean

Sous Vide, Roasted Vegetables, Healthy, Delicious

Side dish

Sous Vide/Roasting

Vegetarian

1

2 carrots, peeled and cut into 1

inch pieces

2 potatoes, peeled and cut into 1

inch pieces

2 zucchinis, cut into 1

inch pieces

2 tablespoons olive oil

Salt and pepper to taste

Preheat your sous vide water bath to 180°F (82°C).

Place the carrots, potatoes and zucchinis in a vacuum seal bag. Add the olive oil, salt and pepper. Seal the bag using a vacuum sealer or the water displacement method.

Place the sealed bag in the preheated water bath and cook for 1 hour.

Remove the bag from the water bath and transfer the vegetables to a baking sheet lined with parchment paper. Roast in a preheated oven at 400°F (200°C) for 10 minutes or until golden brown. Serve immediately.

Calories – 200; Fat – 5g; Carbohydrates – 30g; Protein – 5g

This easy sous vide recipe is perfect for enjoying roasted vegetables with delicious Mediterranean flavors! The vegetables are cooked in a sous vide water bath for 1 hour before being roasted in an oven for 10 minutes to get that golden brown finish! Enjoy!

5

Pide, a Turkish flatbread typically topped with cheese, meat, and vegetables, is a popular street food in Mediterranean countries.