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Cooking Vegetables |
Back to the Vegetables Index |
Vegetables that are good boiled or steamed can be absolutely wonderful roasted instead.
You want to cut them into identical-sized pieces so they cook evenly, then toss them with a little melted butter or olive oil, salt, pepper, and perhaps a little minced garlic or an herb such as oregano or thyme. If you're going to steam them, bring a pot of water to a good boil and then place your steamer basket over the water and put the lid on.
When they're done roasting you might like to drizzle a little fresh lemon juiice or balsamic vinegar over them. If they're steamed you may want them with butter or mayonnaise.
| Vegetable | Steaming Time | Roasting Temperature | Roasting Time | Notes |
| Asparagus | 90 seconds | 450°F | 8–10 minutes | Use fat spears |
| Green Beans | 5–6 minutes | 400°F | 20 minutes | |
| Broccoli | 5–6 minutes | 425°F | 18 minutes | |
| Broccolini | 3–4 minutes | 350°F | 15 minutes | |
| Brussels Sprouts | 6–8 minutes | 425°F | 20–25 minutes | Trim them, cut them in half, and give them a stir after 15 minutes of cooking |
| Cauliflower | 5–6 minutes | 425°F | 30 minutes | Cut into florets, cook for 20 minutes, stir, sprinkle generously with grated parmesan and roast 10 more minutes. |
| Mushrooms | 10–15 minutes | 350°F | 35–40 minutes | |
| Parsnips | 5–15 minutes | 425°F | 30 minutes | Cut them into 2" sticks and stir them around half-way through |