Don't know how to do much more than put a frozen bag of veggies in the microwave? Have no fear! These easy methods and simple tutorials for cooking vegetables will help you get a nourishing, colorful meal on the table in no time.

By Morgan DeBoest
August 04, 2016
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vegetables

Learning how to cook vegetables is a valuable skill that will improve the quality of your meals, snacks, appetizers, and more. Whether you're sauteing mushrooms or roasting sweet potatoes, these easy methods and simple tutorials for cooking vegetables will help you get a nourishing, colorful meal on the table in no time.

Veggies on the Quick

Freezer Stir-Fry Veggie Mix

These methods are among the quickest ways to get veggies from your fridge to the table. 

Stir-Fry Cut vegetables into bite-size pieces. Whether you're cooking one type of vegetable or many, cut the pieces into similar sizes so they cook about the same rate. Heat oil in a wok or large skillet over medium-high heat. When hot, add the vegetables in small batches and cook, stirring constantly, until they are just crisp-tender. Note that stir-frying too many vegetables at once causes them to steam and become mushy. If necessary, you can return all cooked vegetables to the wok or skillet and cook them just long enough to reheat.

Saute This method is much like stir-frying; the difference is that you generally use a lower heat setting than for stir-frying, so you can stir occasionally rather than constantly. Sauteing works especially well for cooking vegetables in butter, which can burn quickly over higher heat.

Roast to Boost Flavor

Chile-Lime Roasted Vegetables

Roasting vegetables in the oven brings out their natural sweetness while giving them irresistible texture -- crispy on the outside, tender on the inside. For this cooking technique, the vegetables are generally tossed with oil, seasoned with salt and pepper, and baked in a hot oven in a shallow pan. For a taste of this marvelous method, try this Roasted Tomato and Bread Toss or Roasted Sweet Potatoes with Arugula

Once you get the hang of roasting, use it for other vegetables. Dense vegetables, such as potatoes, winter squash, and carrots, are particularly good candidates. Tender vegetables, such as asparagus and mushrooms, also transform in the heat of the oven.

Getting the Most from Your Veggies

To get the most nutrition from fresh vegetables, cook and enjoy them soon after purchasing. Frozen vegetables are also good sources of nutrition -- they're flash-frozen soon after picking, which retains vitamins and minerals at levels equal to or sometimes greater than fresh veggies. Canned vegetables can be a good choice, too; however, to keep sodium levels in check, look for canned products with "low sodium" or "no salt added" on the label.

How to Cook Green Veggies

Cutting off leaf tips

Want to learn how to cook your favorite green vegetable? Check out our easy-to-follow tutorials below.

How to Cook Green Veggies

How to Cook Leafy Greens

Kale Identification
Credit: Andy Lyons

Learn the best practices for how to cook greens like kale, spinach, and more.

Free Week of Healthy Meals

How to Cook Greens

How to Cook Eggplant, Carrots, and More

Cooking Vegetables 101

Comments (1)

Anonymous
April 21, 2018
tomato commercial over and over...got tired of your site repeating so I'm leaving