The study was aimed to evaluate the physicochemical effects of three cooking methods i.e. sous-vide (SV), cook vide (CV) and traditional cooking (TC) on carrots and green peas. SV and CV were performed at 60-90 degrees C for various time periods (SV: green peas 50-100 min, carrots 90-150 min; CV: green peas 30-70 min, carrots 20-60 min) with respect to peroxidase test. These vegetables were also cooked at atmospheric pressure for 15, 30, 45 and 60 min and the results were compared with those obtained from SV and CV. Antioxidant activity, total phenolic and vitamin C analyses reflected less harm to the green peas in CV as compared to SV and TC. However, carrots were approximately half degraded during SV than in CV and TC as shown by the antioxidant activity. Moreover, total phenolic content of carrots was highly protected when cooked in SV method. The color change values (Delta E) of green peas were slightly lower in TC when compared to CV and SV, while in carrots, they were very close to each other's in all three methods. CV-cooked green peas and carrots provided the highest general acceptance for the sensorial properties. As a conclusion, TC had more adverse effects on the quality characteristics on green peas and carrots.