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- Steaming. Steaming is one of the best ways to cook vegetables if preserving the maximum amount of nutrients is your goal. It's considered the best cooking method to preserve the vitamin C in vegetables, according to a September 2013 study in Nutrition & Food Science.
- Sautéeing. Sautéeing and stir-frying result in very flavorful veggies. Stir-frying tends to use high heat, but sautéeing on a low heat will preserve more nutrients that would otherwise be lost when heated.
- Microwaving. Contrary to popular belief, using a microwave is a convenient and nutritious way to cook foods. Still, microwaving results in minor decreases in vitamin C levels, according to a May 2020 study in Foods.
- Roasting. If you don't want to cook with water or oil, try a dry-heat method like roasting for your vegetables. It doesn't leach water-soluble vitamins, but all forms of heat reduce some nutrients so you'll want to avoid overcooking.
May 25, 2023 · There are infinite ways to make vegetables taste incredible. Here are all our top vegetable recipes that make each vegetable taste like a million bucks, from epic roasted broccoli that’s as irresistible as French fries, to Caprese salad with fresh juicy tomatoes.
- Side Dish
- 8
- Vegetables
Oct 8, 2020 · Cooking Vegetables. There are probably as many ways to cook vegetables as there are vegetables to cook, but if you find yourself facing a pile of vegetables and without a recipe (or one you like) there are two very basic, and very easy methods that will make nearly any vegetable delicious.
- 5 min
- Artichokes
- Asparagus
- Beets
- Broccoli
- Brussels Sprouts
- Carrots
- Cauliflower
- Corn
- Eggplant
- Fennel
Look for:Tight, small heads without browning or bruising. Prep:Snip off tough outer leaves; cut off top quarter and trim off woody stem. Braise:Heat 2 teaspoons extra-virgin olive oil in a large skillet; add baby artichokes and cook for 1 minute, stirring constantly. Add 1 cup each white wine (or dry vermouth) and water and 1 teaspoon dried thyme (...
Look for:Sturdy spears with tight heads; the cut ends should not look desiccated or woody. Fresh asparagus should snap when bent. Prep:Trim off stem ends; shave down any woody bits with a vegetable peeler. Braise:Place a large skillet over high heat. Add asparagus, 1/2 cup water and a slice of lemon. Cover, bring to a simmer, and cook until tender,...
Look for:Small beets with firm, dark ruby or bright orange skins. Prep:Peel. Microwave:Cut beets into 1/4-inch-thick rings; place in a large glass baking dish or pie pan. Add 1/4 cup water, cover tightly and microwave on High for 10 minutes. Let stand, covered, for 5 minutes before serving. Roast:Preheat oven to 500°F. Cut beets into 11/2-inch chun...
Look for:Sturdy, dark-green spears with tight buds, no yellowing and a high floret-to-stem ratio. Prep:Cut off florets; cut stalks in half lengthwise and then into 1-inch-thick half-moons. Microwave:Place stems and florets in a large glass baking dish. Cover tightly and microwave on High until tender, about 4 minutes. Roast:Preheat oven to 500°F. S...
Look for:Tight, firm, small deep-green heads without yellowed leaves or insect holes. The sprouts should preferably still be on the stalk. Prep:Peel off outer leaves; trim stem. Braise:Place sprouts and 1 cup dry white wine in a large skillet over medium-high heat. Cover and braise until tender, about 7 minutes. Remove sprouts with a slotted spoon;...
Look for:Orange, firm spears without any gray, white or desiccated residue on the skin. The greens should preferably still be attached. Prep:Peel; cut off greens. Microwave:Cut carrots into 1/8-inch-thick rounds. Place in a large glass baking dish or pie pan. Add 1/4 cup broth (or white wine). Cover tightly and microwave on High until tender, about...
Look for:Tight white or purple heads without brown or yellow spots; the green leaves at the stem should still be attached firmly to the head, not limp or withered. Prep:Cut into 1-inch-wide florets; discard core and thick stems. Braise:Place florets in a large skillet with 1/2 cup dry white wine and 1/2 teaspoon caraway seeds. Bring to a simmer, re...
Look for:Pale to dark green husks with moist silks; each ear should feel heavy to the hand, the cob filling the husk well. Grill:Pull back the husks without removing them; pull out the silks. Replace the husks; soak the ears in water for 20 minutes. Preheat grill. Place corn (in husks) over high heat and grill, turning occasionally, until lightly b...
Look for:Smooth, glossy skins without wrinkles or spongy spots; each eggplant should feel heavy for its size. Prep:Slice into 1/2-inch-thick rounds (peeling is optional). Braise:Cut eggplant slices into cubes. Mix with an 8-ounce jar of salsa. Pour into a pan and place over medium heat. Cover and cook, stirring often, until thick, about 15 minutes....
Look for:Small, white, unbruised bulbs with brilliant green stalks and feathery fronds. Prep:Cut off the stalks and fronds where they meet the bulb, remove any damaged outer layers, cut 1/4 inch off the bottom and remove the core. Braise:Slice bulb into 1-inch pieces. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add...
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Oven roasting transforms vegetables that taste less enjoyable raw (cauliflower and broccoli, I am looking at you), or that you may have only tasted boiled (boiled Brussels sprouts are a crime) into crispy, tender bites so tasty, you’ll catch yourself inhaling them right off the sheet pan (it’s true!).
- Side Dish
- 1 min
- 164
May 1, 2024 · Step 1: Chop the vegetables into bite-sized pieces. Toss them in a bowl with 1 tablespoon olive oil 1 teaspoon dried oregano, ½ teaspoon kosher salt and fresh ground black pepper. Step 2: Add 1 tablespoon olive oil to a large aluminum or cast iron skillet and heat over medium high heat. Add the vegetables.
May 5, 2016 · What's the best way to cook your veggies to maximize their nutritional value? While methods like steaming are better than boiling, the answer depends on the vegetable. Shutterstock
