Quote (Cambridge @ Jun 1 2017 05:06pm)
The best way I've found to quickly cook bulk veggies is to cut them how you want, put them on a cookie sheet, coat with olive oil, salt, and pepper to taste, and then bake them in the oven at 425 for 12-15 minutes.
You can do multiple veggies on the same tray for variety, and there's only one pan to clean up when you're done.
Works great for green beans, sprouts, carrots, tomatoes, mushrooms, asparagus, broccoli, and cauliflower.
agree with this. try to cut all the pieces into as similar a size as you can so they'll cook evenly. balsamic vinegar is great to add as well. the only vegetable that doesn't work so well when thrown in the mix is potatoes, everything else is fair game. try throwing whole garlic cloves in there, they get super mild and are great baked.
maybe also try cooking veggies stir-fry style if you want smaller portions that are quick and tasty. 1:4 ratio of sesame oil:high temp oil of your choosing, little bit of soy sauce OR hoisin or plum sauce, crushed szechuan peppercorns if you want it to have a kick, the smallest bit of rice wine vinegar, and finish it off with scallions or toasted sesame seeds to be fancy. use high heat