STEAM
Place sliced or halved veggies in a steamer basket. Bring 2 inches of water to a simmer in a pot, add the basket, and cover.
How to know when it’s done: Brightly colored and/or fork-tender
A Guide to Cooking Common Vegetables
Learn to cook delicious, fork-tender veggies no matter the method with this comprehensive cooking guide. For a no-fuss reminder, print this page out and stick it on your fridge so you always have it handy! First, a couple notes before you dive in…
Get Ready!
Step one: Wash ‘em before you eat ‘em!
Step two: Chop, dice, slice, or pierce (for whole squashes & potatoes) your veggies.
Step three: Keep an eye on your veggies, checking them periodically while they cook; appliance temps and taste preferences vary!
Cooking Method Tips
ROAST
Preheat oven. Drizzle sliced or halved veggies with olive oil and preferred herbs and spices. Transfer to a baking sheet.
How to know when it’s done: Fork-tender, and lightly caramelized
SAUTÉ
Preheat a skillet over medium heat with 2 tbsp cooking oil or water. Once hot, add sliced or halved veggies. Stir occasionally.
How to know when it’s done: Brightly colored, fork-tender, lightly caramelized
MICROWAVE
Place sliced or halved veggies in a microwave-safe dish and add 1-2 Tbl water for every cup of veggies. Cover with a lid.
How to know when it’s done: Brightly colored, tender with a bit of chew
GRILL
Preheat grill. Season halved or whole veggies with cooking oil and spices, and wrap in foil, or place in a grill basket. Skewers can go right on the grill.
How to know when it’s done: Lightly charred, tender all the way through
Cooking Chart
| Vegetable | Steam |
Roast |
Sauté |
Microwave |
Grill |
| Hearty leafy greens
(kale, mustard greens, collards) |
Whole (small) or sliced: 5 mins | For tender greens: 375F for 10 mins, tender
For chips: 300F for 20-30 mins,(until crispy) |
Whole (small) or sliced: 5-10 mins | Whole (small) or sliced: 1-2 mins for every cup of packed greens | — |
| Soft leafy greens
(spinach, arugula, swiss chard) |
Whole (small) or sliced: 5 mins | — | Whole (small) or sliced: 3-5 mins | Whole (small) or sliced: 1 min for every cup of packed greens | — |
| Winter squash
(spaghetti, acorn butternut, delicata pumpkin, kabocha) |
Sliced: 10-20 mins | Sliced: 375F 25-30 mins
Whole: 350F 45-60 mins |
Cubed or sliced: 15-20 mins | Whole: 9-15 mins (flip every 3 mins)
Sliced/Diced: 6-10 mins |
Sliced: 10-12 mins |
| Cruciferous
(broccoli, brussels sprouts, cabbage, cauliflower) |
Diced, halved, or florets: 7-10 mins | Diced, halved, or florets: 375F: 20 mins
Whole (large): 375F: 30-40 mins |
Diced, halved, or florets: 10-12 mins | Diced, halved, or florets: 1-2 mins for every cup | Diced, halved, or florets: 7-10 mins |
| Other (eggplant, fennel, peppers mushroom) | Whole (small) or sliced: 5-7 mins | Whole (small) or sliced: 375F: 15-20 mins | Whole (small) or sliced: 10-15 mins | Whole (small) or sliced: 1-2 mins for every cup | Whole (small) or sliced: 5-10 mins
Whole (large): 10-15 mins |
| Root Veggies (radish, turnip, carrot, potato, parsnip) | Whole (small) or sliced: 5 mins
Whole (large): 10 mins |
Whole (small) or sliced: 375F: 10-15 mins
Whole (large): 375F: 15-20 mins |
Whole (small) or sliced:: 7-8 mins
Whole (large): 10-12 mins |
Whole (small) or sliced: 2 mins for every cup
Whole (large): 1 min for every piece |
Whole (small) or sliced: 5-7 mins
Whole (large): 10-12 mins |
| Summer squash (zucchini, yellow squash) | Halved or sliced: 3-5 mins | Halved or sliced: 375F: 10 mins | Halved or sliced: 7-8 mins | Halved or sliced: 2-3 mins | Halved or sliced: 3-5 mins |
| Onion Family
(Alliums: onion, shallot, garlic, leek, scallion) |
Sliced or diced:
3-5 mins |
Sliced or diced: 375F: 10 mins | Sliced or diced: 4-7 mins | — | Sliced or diced: 3-5 mins |