Sous Vide Broccoli

Name: Sous Vide Broccoli
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 12 ounces broccoli (fresh); 1 tablespoon olive oil (good quality); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon lemon zest; fresh lemon juice (for serving)

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Sous Vide Broccoli is the best way to prepare your broccoli! If you’ve ever struggled with overcooked and mushy broccoli, you’ll want to try cooking it in a sous vide!

Overhead view of sous vide broccoli in a bowl.

It’s tender, vibrant and packed with nutrients. Like these sous vide carrots we're also in love with.

Don’t get me wrong! I still love broccoli prepared in other ways. This Instant Pot broccoli has a lemon butter sauce that’s just incredible, and this roasted frozen broccoli makes a perfect last minute side dish, as well as this ultra easy air fryer broccoli.

But when it comes to this sous vide recipe, I love how it locks in broccoli’s nutrients. Since it cooks in a sealed bag, there’s nowhere for the nutrients to escape, making this broccoli one healthy side dish!

Jump to:

Why this recipe works
Ingredients
Step by step instructions
Expert tips
Common questions
Make it a meal
More sous vide vegetables
Recipe
💬 Comments

Try these other sous vide vegetables!

You should also try this sous vide asparagus - it's basically poached in butter and just delicious!

Why this recipe works

The sous vide cooking method allows you to cook food in a water bath with a controlled temperature, so you don’t have to worry about overcooking your broccoli. The days of limp and mushy broccoli are over!
It’s a super easy side dish for busy weeknights. The broccoli requires just five ingredients and very little prep time. You can even cook it in advance and store it in the fridge or freezer.
The sous vide method actually locks in the nutrients of the broccoli, so it maintains its vibrant green color and nutritional benefits!

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Ingredients

You’ll need 12 ounces of fresh broccoli for this recipe. I used pre-cut broccoli florets because it's super convenient, but you can also buy a head of broccoli and chop it into florets. Whatever you choose, make sure the broccoli is deep green in color and doesn’t have any brown or yellow spots on it.

The broccoli is tossed with olive oil, salt, pepper and lemon zest before getting sealed up in the vacuum seal bag. For the best flavor, make sure you’re using a good quality olive oil. You can also substitute butter for some extra richness.

We love to serve this broccoli with freshly squeezed lemon juice. I don’t recommend the bottled juice as it just doesn’t have the same flavor.

Besides, you’re using lemon zest for the broccoli, so you might as well juice the lemon to reduce any waste!

Step by step instructions

Overhead of raw broccoli florets in a glass bowl. — **Step 1**: Place the broccoli in a bowl with the olive oil, pepper, lemon zest and salt and toss to coat the broccoli.

Broccoli florets vacuum sealed in a sealable bag. — **Step 2**: Place it in a vacuum seal bag and vacuum seal to remove the air. (Or use the water displacement method referenced above).

Broccoli cooking in the sous vide water bath. — **Step 4**: Heat a water bath to 185°F and cook the broccoli for 45 minutes.

Expert tips

If the bag fills with air before the broccoli is cooked, just cut open the bag and reseal it with the vacuum sealer.
If the bag floats, weigh it down with something heavy or drape a wet towel over the top.
For the best results, use a good quality olive oil for the broccoli. You can also substitute butter, if you prefer.
To ensure even cooking, try to arrange the broccoli in a single layer, as much as possible, in the vacuum sealed bag.

Up close of sous vide broccoli florets in a whole.

Common questions

Why is my broccoli mushy?

If you cook the broccoli for longer than 45 minutes, it may start to get mushy. The same could happen if you set your water bath to a higher temperature without reducing the cooking time.

Do you need to place the broccoli in an ice bath if you’re serving it immediately?

It’s not completely necessary, but I prefer to do it to stop the cooking process. This helps keep broccoli’s bright green color and tender texture.

Can you change up the seasoning for the broccoli?

Absolutely! We love a simple seasoning of salt, pepper and lemon, but you can also add garlic powder, which pairs nicely with lemon. Or for some heat, you can add some crushed red pepper flakes. For an extra tangy flavor, you can also top the broccoli with crumbled feta or goat cheese just before serving.

Make ahead and freezing instructions.

You can make sous vide broccoli in advance and store it in the fridge or freezer. This makes it perfect for meal prep!

To do this, follow the recipe instructions up to the ice bath and let the broccoli fully cool in the bath. Place the bag of broccoli in the fridge for up to 5 days, or in the freezer for up to 3 months.

To reheat, place the bag of broccoli in a 150°F water bath for 5 minutes, or until heated through. You can also reheat in the microwave, but just use 20 seconds at a time to avoid overcooking.

Make it a meal

Sous vide broccoli is a versatile side dish. Here are a few recipes we love to pair it with:

More sous vide vegetables

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Recipe

Sous Vide Broccoli

Sous Vide Broccoli is the best way to prepare your broccoli. It’s tender, vibrant and packed with nutrients!

5 from 12 votes

Print Rate

Course: Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 45

Total Time: 50

Servings: servings

Calories: 40kcal

Author: Danielle Wolter

Ingredients

Instructions

Place the broccoli in a bowl with the olive oil, salt, pepper and lemon zest and toss to coat the broccoli.
Place a in vacuum seal bag and vacuum seal to remove the air (or use the water displacement method).
Heat a water bath to 185F degrees and cook the broccoli for 45 minutes.
Remove the bag from the water and place immediately in an ice bath to stop the cooking.
Remove the broccoli from the bag and serve with fresh lemon juice and additional salt to taste, if necessary.

Expert Tips:

If the bag fills with air before the broccoli is cooked, just cut open the bag and reseal it with the vacuum sealer.
If the bag floats, weigh it down with something heavy or drape a wet towel over the top.
For the best results, use a good quality olive oil for the broccoli. You can also substitute butter, if you prefer.
To ensure even cooking, try to arrange the broccoli in a single layer, as much as possible, in the vacuum sealed bag.
The broccoli can be made ahead and stored in the fridge for 5 days or in the freezer for up to 3 months.
To reheat the broccoli, place it in a 150F degree water bath for 5 minutes. You can also reheat it in the microwave, but just use 20 seconds at a time to avoid overcooking.