How to Cook Vegetables

Got veggies and not sure where to start? Here’s how to cook vegetables: all the best methods for making them taste irresistible.

Got a bunch of veggies and not sure what to do with them? We’re here to help! Hi, we’re Alex and Sonja: unabashed veggie lovers and cookbook authors. If you’re not sure how to cook your veggies, we can be your kitchen assistant. Scroll down to read our top 4 ways to cook veggies:

• Saute
• Roast
• Steam
• Grill

Need veggie inspo? Here are the 20 best vegetables to eat.

First: how to cut every vegetable!

To cook vegetables, you’ve got to cut them first! And there’s nothing Alex and I are passionate about more than knife skills for the home cook. We created a resource of how to cut over 20 vegetables! Go to: Knife Skills 101: How to Cut Vegetables and pick your veggie.

Method 1: How to sauté vegetables

Sautéing is one of the fastest methods to cook vegetables! All you need is a skillet and a little olive oil or butter, and you’re in business. Sauteing browns the outside of the food, helping complex flavors to develop. The word means “jump” in French, so you’ll need to keep the food moving by stirring or flipping the pan. Sautéing is similar to stir frying. Here’s how to saute vegetables:

1. Chop the vegetable into bite-sized pieces.
2. Add olive oil to a large skillet and heat it over medium high heat.
3. Add the veggies and cook until tender, stirring frequently. Use the following approximate timing:
   1. Frozen peas: ~2 minutes
   2. Greens (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

Cooked vegetable recipes

• Ultimate Sauteed Vegetables
• Best Sauteed Kale, Sauteed Spinach, or Sauteed Rainbow Chard
• Best Sauteed Mushrooms or Sauteed Mushrooms and Onions
• Simple Sauteed Broccoli
• Perfect Sauteed Zucchini
• Sauteed Green Beans
• Simple Sauteed Onions
• Perfect Sauteed Cabbage
• Sauteed Peppers and Onions or Sauteed Peppers
• Sauteed Peas
• Sauteed Asparagus
• Sauteed Carrots
• Easy Stir Fry Vegetables

Method 2: How to roast vegetables

Roasting vegetables brings out an even deeper, sweeter flavor and more caramelized color. While it takes longer to cook vegetables when roasting them: the extra time is worth it. Vegetables are best roasted at very high heat (between 400 and 450 degrees Farenheit), which caramelizes the exterior and makes them perfectly tender. Here’s how to roast vegetables:

1. Preheat the oven to 450 degrees Farenheit.
2. Chop the vegetable into bite-sized pieces. Toss them with olive oil and kosher salt. Line a baking sheet with parchment paper and throw on the vegetables in an even layer.
3. Add the veggies and cook until tender, stirring once halfway through. Use the following approximate timing (depends on the size you’ve cut the 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. Bell peppers: ~25 to 30 minutes
   6. Potato wedges, corn on the cob: ~35 minutes
   7. Eggplant, diced butternut squash, cauliflower: ~30-35 minutes
   8. Carrots: ~40 to 45 minutes
   9. Whole beets, whole spaghetti squash: ~45 to 1 hour

Cooked vegetable recipes

• Best Roasted Vegetables
• Roasted Broccoli, Roasted Cauliflower
• Roasted Carrots
• Roasted Bell Peppers
• Roasted Mushrooms
• Roasted Brussels Sprouts
• Roasted Eggplant
• Roasted Asparagus
• Roasted Radishes
• Roasted Zucchini and Squash
• Rosemary Roasted Potatoes
• Roasted Sweet Potatoes, Roasted Beets
• Roasted Spaghetti Squash, Roasted Butternut Squash, Roasted Delicata Squash
• Oven Roasted Corn on the Cob

Method 3: How to steam vegetables

Steaming is quick and easy! One advantage to steaming is you don’t have to use any fat to cook the vegetables. But a disadvantage: steamed vegetables are notoriously bland and easily overcooked! Our method gets them perfectly steamed and crisp tender every time. Then you’ll need to season them to perfection: drizzle with olive oil and add plenty of kosher salt. Here’s how to steam vegetables:

1. Chop the vegetable into bite-sized pieces.
2. Place about 1 inch of water in a pot or saucepan. If using a steamer basket without a handle, add it to the pot now: the water surface should be right under the basket. Bring the water to a boil.
3. Once boiling, add the vegetables (in the steamer basket, if it has a handle). Steam with the lid on until crisp tender, taste testing with a fork to assess doneness. Make sure not to overcook! Set a timer and taste at the low end of the timing. 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

Cooked vegetable recipes

• How to Steam Vegetables
• Lemon Herb Steamed Cauliflower
• Best Steamed Broccoli
• Lemony Steamed Green Beans
• Easy Steamed Asparagus
• Easy Steamed Carrots

Method 4: How to grill vegetables

Grilling infuses a smoky flavor into vegetables and lightly chars the outside, making them irresistibly delicious. If it’s grilling season: you should absolutely use your grill to cook vegetables! (It’s not just for meat.) Note that harder vegetables like cauliflower and potatoes need to be boiled or steamed first. Here’s how to grill vegetables:

1. Preheat a grill to medium high heat.
2. Chop the vegetable into large pieces (it’s easiest to have large pieces for the grill, so they don’t fall through).
3. For tough vegetables like cauliflower or potatoes: Steam or boil the veggies until fork tender before grilling them!
4. Place the raw or steamed veggies on a baking sheet, drizzle them with olive oil and sprinkle with kosher salt and freshly ground pepper. Or, paint them with BBQ sauce!
5. Place the vegetables directly onto the grill grates (or use a grill basket for vegetables that are cut small). Grill all sides until tender. Use the following approximate timing:
   1. Asparagus: 3 to 4
   2. Romaine heads: ~6 minutes
   3. Steamed cauliflower, broccoli, eggplant, bell peppers: ~8 minutes
   4. Mushrooms: ~10 minutes
   5. Boiled potatoes or thin sliced carrots: ~10 to 15 minutes
   6. Corn on the cob: ~12 to 15 minutes

Cooked vegetable recipes

• Grilled Cauliflower
• Grilled Broccoli
• Grilled Avocado
• Grilled Eggplant
• Grilled Corn
• Grilled Romaine
• Grilled Carrots
• Grilled Peppers
• Grilled Mushrooms or Portobello Mushrooms
• Grilled Asparagus
• Grilled Kale

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