The Definitive Guide to Cooking Every Vegetable
Broccoli and Cauliflower
For tough, cruciferous veggies like broccoli or cauliflower, roasting is really best. Our editors love to roast just a little too long to get crispy, charred edges and great crunch.
Our editors were divided on Brussels sprouts—half fell in the roasting camp, while the other half insisted they're best served raw and shaved in a salad. Their argument was compelling: the crunch is unrivaled and they add a great canvas for color.
The way onions are cooked (and the way they taste) totally depends on the color and variety. Red and white onions are great on the grill, while sweet onions are best caramelized.
Kale can be rough and unpleasantly bitter when eaten raw. Luckily, there's an easy way around it—massaging kale first (sounds weird, but trust us) with a little oil and lemon juice seasons it perfectly and makes it way more tender.
Plain and simple, the best way to eat collards is stewing them down until they're wilted and completely tender. Adding a pinch of sugar or a splash of vinegar cuts down on bitterness.
If you've never had braised cabbage, you're seriously missing out. Cabbage has a naturally high water content, so it will wilt easily with very little liquid. Add your flavors at the end of braising so they stand out in the finished dish.
Carrots are great roasted, but there's something so hearty about carrots parboiled, then finished in butter and herbs on the stovetop.