Roast
Sauté
Roasting involves baking vegetables in an oven at a high temperature, which results in tender and slightly caramelized vegetables. Vegetables great for roasting include potatoes, sweet potatoes, carrots, broccoli, mushrooms, onions, garlic, and brussels sprouts.
Sautéing involves cooking vegetables in a pan with a small amount of oil over medium-high heat. Sautéing results in vegetables that are crisper and have a seared exterior. Vegetables perfect for sautéing include onions, carrots, zucchini, bell peppers, mushrooms, cabbage, string beans, snap peas, spinach, kale, and tomatoes.
Blanch
Steam
Blanching involves briefly boiling or steaming food and then immediately cooling it in ice water. This method is especially great for bringing out vibrant colors in vegetables intended for a crudité! Carrots, asparagus, string beans, broccoli, and cauliflower are commonly blanched.
Steaming involves cooking vegetables over boiling water in a steamer basket. Steaming results in vegetables that are tender and retain their nutrients. Some vegetables commonly steamed include broccoli, asparagus, carrots, green beans, and cauliflower.
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