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

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 ...

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 ...

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 ...

Through her cookbooks and recipes, Julia Child has shared many tips for perfectly roasted vegetables. Trim tough stalks, cut florets into 3-inch pieces, salt eggplant and don't overcrowd the pan. High ...

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 ...