How To Get In the Kitchen & Cook ANY Vegetable (and keep it nutrish and delish)!
I could spend hours describing the many ways vegetables can be prepared, but the whole purpose of this post is to make things easy for you so I will spare you.
Instead, I will walk you through my top two ways to prepare vegetables. That way, you’ll have a quick list to refer to and eventually master that can be used to cook any vegetable you’d like.
How To Cook Any Vegetable (And Make it Delicious!)
1. Roast! Roasting vegetables is simple once you have the key components down pat. You first want to preheat your oven to 425 degrees F. Next, you want to coat your vegetable lightly with olive oil and whatever spices/seasonings you choose.
Spread the vegetables out on a baking sheet leaving plenty of space between each piece. Keep an eye on them as they cook, the goal is to get a bit of browning on the edges so they have a bit of a crunch to them – not too soft but not too hard.
If you want to roast different vegetables at the same time, stick to the categories. Such as broccoli and cauliflower or sweet potato and carrots, this will ensure everything is finished at (about) the same time.
2. Sauté! In my opinion, sautéing is a lazy cook’s best friend. We all have those nights where we want dinner to be prepped and ready ASAP.
Much of the prep work is the same as roasting. Set your heat to medium-high heat and coat your vegetables with a small amount of oil and spices. Once the skillet is hot and ready, toss the vegetables in and cook until they’re the texture you like best. Five minutes should do the trick, but if you’d rather them a bit crispy then leave them on for a bit longer.
Putting the lid of the skillet on top will get them to cook a bit faster, but it will cause them to steam a bit which may alter the texture. Just keep this in mind when you’re debating texture over time!
Recipes To Try From My Website:
1. Sautéed Spinach With Mushrooms And Caramelized Onions
2. Roasted Butternut Squash With Red Onions And Garlic With Tahini Sauce