Here’s a handy reference for fool-proof, people-pleasing, perfect vegetables all the time—anytime.
Before I start, a few things that hold true for any type of vegetable:
Some vegetables prefer low and slow, others like getting hot and heavy, and some are best with just a lick of heat and a flick of the pan.
No matter the cooking method, or the veg, chop it into similarly sized pieces to prevent uneven cooking. The less cooking time you have, the smaller you should cut—even a grater on its largest teeth might be a good option if you’re planning a purée, building a sauce or blitzing a soup. A shorter cooking time is also a way of minimising nutrient loss, as is avoiding too much time bobbing about in water that is to be discarded.
A note on ovens: My oven is fan-forced (and super hot!) so you may need to adjust cooking times to suit your own oven.
From asparagus to zucchini, here’s how to cook your vegetables perfectly, no matter how much (or little) time you have.
Asparagus
In a hurry: Snap ends + blanch, 2–4 minutes
Light and bright: Split + soften
Set and forget: Snap ends + roast. On a foiled tray, 200°C for 8–10 minutes
Flavour bomb: Split + roast
Bok choy
In a hurry: Chunks + stir-fry
Light and bright: Leaves + soften
Set and forget: Halves + steam, 5–7 minutes, until stalks are tender
Flavour bomb: Halves + chargrill
Beetroot
In a hurry: Thinly sliced + raw
Light and bright: Grate + simmer
Set and forget: Whole + roast. Toss with salt + oil, then wrap in foil, 200°C, 45–60 minutes
Flavour bomb: Boil + blitz + bake
Broccolini, broccoli
In a hurry: Florets + blanch, 1–2 minutes, then refresh in iced water to stay bright. Thinly slice/shred + raw, dress with zesty vinaigrette
Light and bright: Florets + steam, 3–6 minutes
Set and forget: Chunky/florets + roast. Toss with salt + oil; preheat tray along with oven, 200°C, 20–25 minutes for broccoli; 10–15 minutes for broccolini
Flavour bomb: Char + roast
Brussels sprouts
In a hurry: Raw + shredded
Light and bright: Shred + sauté, 4–5 minutes until tender
Set and forget: Halves + roast. Preheat tray along with oven, 200°C; roast for 10–20 minutes cut side down, depending on marinade
Flavour bomb: Halves + roast
Capsicum
In a hurry: Slice raw through salad (especially Greek!)
Light and bright: Whole + char
Set and forget: Chunks + roast + blitz
Flavour bomb: Stuff + bake
Carrot
In a hurry: Grate + raw, salad or slaw
Light and bright: Chunks + steam, 5–10 minutes, depending on thickness
Set and forget: Halves + roast. Toss with salt + oil; preheat tray along with oven, 190°C, 25–30 minutes
Flavour bomb: Grate + bake
Cauliflower
In a hurry: Raw, blitz into cauli rice
Light and bright: Florets + steam, 4–6 minutes, until fork-tender
Set and forget: Florets + roast. Toss with salt + oil, 220°C, 15–20 minutes
Flavour bomb: Florets + batter
Corn
In a hurry: Raw, fresh sweetcorn, shaved off the cob and straight into your salad
Light and bright: Cobs + boil, 5–7 minutes
Set and forget: Kernels + simmer. 2:1 Corn:Stock, 20–25 minutes; blitz half to purée, stir in cream or crème fraiche
Flavour bomb: In husk + BBQ
Eggplant
In a hurry: Cubes + sauté. Salt for 15 minutes, squeeze out moisture. Heat oil in pan, toss eggplant over medium heat until tender; 10-15 minutes
Light and bright: Slice + roast
Set and forget: Halves, score + roast. Brush with oil + salt, cut side down, 200°C, 35–40 minutes. Scoop out + blitz for a baba ghanoush dip, or glaze with teriyaki, miso or tahini
Flavour bomb: Sticks + fry
Fennel
In a hurry: Raw + shredded (or finely diced), toss through a salad or slaw
Light and bright: Wedges + braise. Colour in a pan, then add stock, orange juice or tomato passata to cover, simmer for 1–15 minutes
Set and forget: Chunks + roast. Toss with salt, oil + parmesan, 180°C, 40–45 minutes
Flavour bomb: Wedges + crumb
Green beans
In a hurry: Top + Blanch, 3–4 minutes. Top + steam, 5–7 minutes
Light and bright: Split + blanch
Set and forget: Top + braise. Sweat some onion or shallot, stir in beans + stock or tomato passata; simmer for 30–40 minutes, until tender
Flavour bomb: Top + sauté
Mushroom
In a hurry: Buttons + raw, salads, crudités
Light and bright: Buttons/cups/exotics. Slice + sauté. Sweat in minimal oil/butter to start, then add more fat + flavourings, 5–8 minutes until golden
Set and forget: Portobello/field. Whole + roast. 180°C without oil, 15–20 minutes, then stuff with cheese and/or herbs + drizzle with oil; then grill for an extra 3–5 minutes, until topping melts and burnishes
Flavour bomb: Slice + fry
Onions
In a hurry: Red/white/salad. Thinly sliced + raw in every salad!
Light and bright: Brown. Dice + sweat. Low heat, oil/ghee/butter, 2 minutes lid off, 5 minutes lid on, then 2 minutes lid off
Set and forget: Brown. Slice + caramelise. Sweat on low heat, oil/ghee/butter, 40–60 minutes; sprinkle with sugar to help it along
Flavour bomb: Slice + bake
Parsnip
In a hurry: Raw, grate through a salad or slaw
Light and bright: Cubes + boil, just enough liquid to cover, 10–15 minutes until fork-tender, then purée
Set and forget: Sticks + roast. Toss with salt + oil, 200°C, 25–30 minutes
Flavour bomb: Grate + bake
Potato
In a hurry: Peel + quarter + steam, 10–12 minutes, until fork-tender, then toss with oil or butter + herbs
Light and bright: Whole + boil. Cover with cold well-salted water, bring to a boil, then simmer 20–25 minutes
Set and forget: Peel + half/quarter + parboil + roast. Cover with cold well-salted water, bring to a boil, then simmer vigorously 2 minutes. Preheat tray along with oven, 200°C. Drain spuds, shake, toss with oil + salt, roast 40–50 minutes
Flavour bomb: Boil + mash + fry
Pumpkin (butternut)
In a hurry: Pumpkin soup
Light and bright: Halves + roast
Set and forget: Cubes + roast. Toss with salt + oil; preheat tray along with oven, 190°C, 30–40 minutes
Flavour bomb: Cubes/grate + braise
Sweet potato
In a hurry: Cubes + simmer
Light and bright: Shredded + fry. Bind with egg, then fry as fritters, 4–5 minutes each side
Set and forget: Whole (small) + roast. Prick with fork or paring knife, then toss with salt + oil, 190°C, 30–40 minutes
Flavour bomb: Slice + bake
Zucchini
In a hurry: Raw + shaved, dress with zesty vinaigrette/pesto
Light and bright: Chunky slice + grill. Rub with salt, leave for 15 minutes, then grill in hot pan for 2–3 minutes each side and dress
Set and forget: Grate + bake
Flavour bomb: Spiralise
Images and text from In Praise of Veg by Alice Zaslavsky, photography by Ben Dearnley. Murdoch Books RRP $59.99
