How To Cook Common Vegetables | Veggie Tracker | Dr. Praeger’s

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…

Dr. Praeger's Veggie Tracker

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

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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

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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

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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

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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

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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