How to Cook Vegetables

Do you have vegetables and don’t know where to start? Here’s how to cook veggies: the best ways to make them irresistible.

Do you have a lot of vegetables and don’t know what to do with them? We are here to help you ! Hello, we are Alex and Sonja: shameless vegetable lovers and cookbook authors. If you don’t know how to cook your vegetables, we can be your kitchen helper. Scroll down to read our 4 best ways to cook vegetables:

Need vegetarian inspiration? Here are the 20 best vegetables to eat.

First: how to cut all Vegetables!

To cook vegetables, you must first cut them! And there’s nothing Alex and I excite more than knife skills for the home cook. We’ve created a resource on how to cut 20+ veggies! Go to: Knife Skills 101: How to Cut Vegetables and choose your vegetables.

Method 1: How to sauté vegetables

Stir-frying is one of the fastest ways to cook veggies! All you need is a frying pan and a little olive oil or butter and you’re in business. Sauting browns the outside of food, which can develop complex flavors. The word means “jump” in French, so you’ll need to get the food moving by stirring or flipping the pan. Stir-frying is similar to stir-frying. How to steam vegetables:

1. Cut the vegetables into bite-sized pieces.
2. Pour olive oil into a large skillet and heat over medium-high heat.
3. Add the vegetables and cook, stirring frequently, until tender. Use the following approximate timing:
   1. Frozen peas: ~2 minutes
   2. Vegetables (kale, spinach): ~3 minutes
   3. Mushrooms: ~7 minutes
   4. Broccoli & Asparagus: ~8 minutes
   5. Zucchini: ~8 to 10 minutes
   6. Cauliflower: ~10 minutes
   7. Peppers and Onions: ~10 to 12 minutes
   8. carrots: ~15 minutes

Recipes of boiled vegetables

Method 2: How to Roast Vegetables

Roasting the vegetables brings out an even deeper, sweeter flavor and more caramelized color. While vegetables take longer to cook when roasted: the extra time is worth it. Vegetables are best roasted over very high heat (between 400 and 450 degrees Fahrenheit), which caramelizes the outside and makes them perfectly tender. How to roast vegetables:

1. Preheat the oven to 450 degrees Fahrenheit.
2. Cut the vegetables into bite-sized pieces. Mix them with olive oil and kosher salt. Line a baking sheet with parchment paper and spread the vegetables out in an even layer.
3. Add the vegetables and cook until tender, stirring once halfway through cooking. Use the following approximate timing (depending on the size of the cut vegetables):
   1. Asparagus: ~10 to 15 minutes
   2. Zucchini and Yellow Squash: ~15 minutes
   3. Broccoli, Brussels sprouts: ~20 to 25 minutes
   4. Diced Sweet Potatoes, Sliced ​​Delicata Squash: ~25 minutes
   5. Pepper: ~25 to 30 minutes
   6. Potato wedges, corn on the cob: ~35 minutes
   7. Eggplant, Diced Butternut Squash, Cauliflower: ~30-35 mins
   8. carrots: ~40 to 45 minutes
   9. Whole beets, whole spaghetti squash: ~45 at 1 hour

Recipes of boiled vegetables

Method 3: How to steam vegetables

Vaping is quick and easy! One of the benefits of steaming is that you don’t have to use fat to cook vegetables. But one downside: Steamed veggies are notoriously bland and easily overcooked! Our method makes them perfectly steamed and tender every time. Next, you need to season them to perfection: drizzle with olive oil and add plenty of kosher salt. How to steam vegetables:

1. Cut the vegetables into bite-sized pieces.
2. Place about 1 inch of water in a pot or saucepan. If you are using a steamer basket without a handle, place it in the pot now: the water surface should be just below the basket. Boil the water.
3. Once boiling, add the veggies (to the steamer basket if it has a handle). Steam with the lid closed until tender and crispy, testing with a fork to gauge doneness. Be careful not to overcook! Set a timer and taste the bottom of the timer. Use the following approximate timing:
   1. Broccoli: ~3 to 5 minutes
   1. Green beans: ~4 to 5 minutes
   2. cauliflower, carrots: ~10 to 12 minutes

Recipes of boiled vegetables

Method 4: How to grill vegetables

Grilling imparts a smoky flavor to the vegetables and easily chars the outside, making them irresistibly delicious. When it’s barbecue season: Be sure to grill vegetables on your barbecue! (It’s not just for meat.) Note that tougher vegetables like cauliflower and potatoes should be boiled or steamed first. How to grill vegetables:

1. Preheat grill to medium-high heat.
2. Cut the veggies into large chunks (it’s easier to have big chunks for the grill so they don’t fall out).
3. For hard vegetables like cauliflower or potatoes: Before grilling, steam or boil veggies until tender!
4. Place raw or steamed vegetables on a baking sheet, drizzle with olive oil, and sprinkle with kosher salt and freshly ground pepper. Or paint them with barbecue sauce!
5. Place the vegetables directly onto the cooking grates (or use a grill basket for chopped vegetables). Grill on all sides until tender. Use the following approximate timing:
   1. Asparagus: 3 to 4
   2. Romaine directs: ~6 minutes
   3. Steamed cauliflower, broccoli, eggplant, peppers: ~8 minutes
   4. Mushrooms: ~10 minutes
   5. Boiled potatoes or thinly sliced ​​carrots: ~10 to 15 minutes
   6. corn on the cob: ~12 to 15 minutes

Recipes of boiled vegetables