Vegetables with the highest water content—like tomatoes, zucchini, and mushrooms—are the most prone to steaming when crowded.

Roasting vegetables is easy, right? Chop, oil, and season them. Throw them in the oven, toss them around a few times, and get crispy, tender bites ready to accompany any meal from baked chicken to ...

Cooking vegetables at high temperatures brings out their natural sweetness, making them a delicious choice for side dishes, one-dish meals, or even snacking. Even if you don’t like certain vegetables ...

Switch Up Your Veggies: While Oliver already includes many of the prime roasting veggies in this dish, potatoes, carrots, mushrooms, parsnips, broccoli, cauliflower, Brussels sprouts, and cabbage are ...

Looking for a healthy, fool-proof way to cook vegetables tonight? Here's exactly how to roast vegetables like a pro chef (without burning them to a crisp). “For me, roasting is one of the best ways to ...

Roast vegetables at 425°F so they get crispy on the edges and stay tender inside. Preheat your baking sheet to give vegetables a golden start. Cut vegetables into uniform sizes and spread them out ...

Julia Child's tips for perfectly roasted vegetables according to her cookbooks and recipes. The best roasted vegetables always begin with firm, crisp, fresh vegetables—ripe but not too ripe. High-heat ...

If you’re a traditional carnivore, you may treat vegetables as an afterthought, throwing some steamed green beans or broccoli on your plate just to add color. But if you have kids, they can turn up ...