How to Cook Vegetables

How to Cook Common Vegetables

Three methods for perfectly cooked vegetables every time.

Broccoli

Steamed (5 min): Cut into florets. Steam in a covered pot with 1 inch of water for 4-5 minutes until bright green and tender-crisp. Drain and toss with salt. Roasted (20 min): Toss florets with oil, salt, and garlic. Roast at 425°F for 18-22 minutes until edges are crispy.

Green Beans

Blanched (5 min): Trim ends. Drop into boiling salted water for 3-4 minutes. Drain and plunge into ice water to stop cooking. Reheat in butter. Sautéed (7 min): Heat butter or oil in a skillet. Add trimmed beans and cook, stirring, for 5-7 minutes until tender-crisp. Add garlic in the last minute.

Asparagus

Roasted (10 min): Trim woody ends. Toss with oil, salt, and pepper. Roast at 400°F for 8-12 minutes. Pan-Seared (8 min): Heat oil in a skillet. Cook asparagus, turning occasionally, for 6-8 minutes. Squeeze lemon over at the end.

Carrots

Roasted (30 min): Peel and cut into sticks. Toss with oil, salt, and pepper. Roast at 400°F for 25-30 minutes. Glazed (15 min): Slice into rounds. Cook in a covered skillet with ½ cup broth and 1 Tbsp butter for 10-12 minutes. Uncover and cook until liquid glazes the carrots.

Brussels Sprouts

Roasted (30 min): Trim and halve. Toss with oil, salt, and pepper. Roast cut-side down at 400°F for 25-30 minutes until crispy.

General Tips

• Don't overcook — bright color = good texture
• Season right after cooking — salt sticks better to warm vegetables
• Ice bath stops cooking immediately after blanching — keeps color bright
• Save vegetable trimmings in a bag in the freezer for making homemade stock