Most vegetables can be cooked sous vide, but some popular ones are carrots, broccoli, asparagus, corn on the cob, potatoes, and sweet potatoes. Sous vide cooking preserves the flavors, nutrients, and textures of vegetables, making them more delicious and nutritious. The cooking time, temperature, and seasoning vary depending on the type and size of vegetables. For instance, root vegetables like carrots and potatoes require a longer cooking time at a lower temperature, while asparagus and broccoli need a shorter cooking time at a higher temperature. Overall, sous vide is a versatile and healthy way of cooking vegetables that enhances their natural goodness.