Sous vide is usually known for its transformative effect on meat, but it also does an amazing job with vegetables!
Vegetables almost always need to be cooked above 183°F (83.9°C) for them to break down, and that's what most of my recipes use. The timing for vegetables is more critical than with meat but you do have greater leeway than when using traditional methods.
Most of the vegetables in this chapter can be used as sides or even as the star of a meal.
Note: In these recipes I recommend the time and temperatures I prefer, but for more options you can refer to the "Common Temperature Ranges" section at the start of the "Recipes" chapter or the "Cooking by Tenderness" chapter.