4 EASY WAYS TO COOK VEGGIES

4 EASY WAYS TO COOK VEGGIES

These are 4 simple and easy cooking methods to try when preparing veggies. Whether you’re trying to encourage your kids to eat vegetables or you’re looking for new ways to include veggies in your family meals, sometimes the easiest solution is the right one. At least that’s been my experience with cooking tips, and especially when it comes to cooking vegetables. So today, I’m sharing different ways to prepare vegetables for the most flavorful side dish or vegetables recipe. Try as I might, I can’t guarantee that the kids will love these, but maaaybe the cheesy ones make the cut!

SAUTEED

SAUTEED GREEN BEANS

  • 1 tbsp butter

  • 1 cup of green beans

  • Salt and pepper, to taste

INSTRUCTIONS:

  1. Heat pan on high and add butter

  2. Add green beans and stir

  3. Sauté until they start to brown

  4. Season with salt and pepper

STEAMED

STEAMED CAULIFLOWER

  • 1 cup cauliflower

  • 1 tbsp salt

INSTRUCTIONS:

  1. Add about a cup of water to a saucepan and bring to a boil. Add the salt.

  2. Place the steamer basket inside and add raw vegetables on top.

  3. Cover and let steam above the boiling water for about 5 minutes. You want to be able to stick your fork in easily but not be able to slice it.

STEAMED BROCCOLI AND CARROTS

  • Broccoli, stalks trimmed, florets cut into bite-sized pieces

  • Fresh carrots, washed, peeled, and sliced

  • 1 tbsp salt

INSTRUCTIONS:

  1. Add about a cup of water to a saucepan and bring to a boil. Add the salt.

  2. Place the steamer basket inside and add raw vegetables on top.

  3. Reduce to medium-high heat, cover, and let steam above the boiling water for about 5 minutes or until fork tender.

ROASTED

ROASTED FROZEN CORN (OR BRUSSELS SPROUTS)

  • Parchment paper

  • 1 16-oz package of frozen corn (or Brussels sprouts)

  • 2 tbsp extra-virgin olive oil

  • 1/2 teaspoon of salt

INSTRUCTIONS:

  1. Preheat oven to 450 F

  2. Pat the frozen corn with a paper towel to remove excess moisture

  3. Cover a baking sheet with parchment paper and add corn on top.

  4. Spread the veggies out in a single layer, then sprinkle with salt (for the Brussels sprouts, make sure they’re not touching each other)

  5. Place in the oven for 15 minutes (20 minutes for Brussels sprouts) or until the veggies are slightly browned

ROASTED SWEET POTATO

  • Parchment paper

  • 2 medium sweet potatoes, cubed (leave the skin on for the most nutrients and crispiest potatoes)

  • Extra-virgin olive oil, for drizzling

  • Salt and pepper, to taste

INSTRUCTIONS:

  1. Preheat oven to 425 F

  2. Line a large baking sheet with parchment paper

  3. In a medium bowl, toss the cubed sweet potatoes with olive oil, salt, and pepper

  4. Spread into a single layer on top of the parchment paper (the more you can spread them out, the crispier they will be)

  5. Place in the oven for 25 minutes or until the edges are browned.

CHEESY

CHEESY BROCCOLI

  1. 1 cup veggies

  2. pinch of salt

  3. Mozzarella cheese

INSTRUCTIONS:

  1. Steam veggies (Instructions above) and place in an oven safe container.

  2. Add as much cheese as you want.

  3. Bake in the oven for 10 minutes or until it starts to brown.

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