-Find all of your favorite recipes from my cooking show on YouTube right here!-
-And so much more!-
with Marie Lockwood
This is a list of cooking times for the most common vegetables.
This list should help you with any questions you have about how long vegetables take to cook.
This page is not mobile friendly.
Vegetables
Bake
350 F.
Asparagus, tied in bundles
Artichokes
Beans, wax or green
Beets, whole
Beet greens (tops)
Broccoli, stalks
Brussels sprouts
Cabbage, green
wedges
shredded
Cabbage, red
shredded
Carrots, sliced
Cauliflower,
whole
flowerettes
Celery, diced
Corn on the cob
Eggplant, sliced
Onions, small, whole
Parsnips, quartered
Peas
Potatoes, whole
quatered
Squash Hubbard, sliced
Squash, Summer, sliced
Spinach
Turnips, sliced
15-20
15-25
25-45
5-15
10-15
10-20
8-15
4-8
20-25
15-20
15-25
10-15
15-20
8-10
10-20
15-30
20-30
15-20
30-35
20-30
35-45
8-15
4-8
15-20
Boil
30-40
40
30-35
---
---
15-20
15-20
10-15
8-12
25-30
20-30
25-30
10-20
25-30
10-15
15-20
25-30
30-45
15-25
30-45
30-35
45-50
15-20
5-12
20-25
Pressure Cook
(15 pounds pressure)
9
2 - 2.5
15-18
---
1 1/2 - 3
1-2
2-3
1/2 - 1 1/2
3-4
2-3
3-4
1 1/2 - 3
2-3
1/2 - 1 1/2
---
3-4
10
1
15
8
12-15
1 1/2 - 3
---
1 1/2
Steam
---
45-60
---
90
---
---
---
---
---
---
35-45
---
---
---
---
---
---
---
---
40-60
---
60-90
30
---
---
(All cooking times are in minutes.)
Baking: Place prepared vegetables in a greased baking dish with a small amount of water; season, dot with butter, cover and bake. Potatoes and squash are best baked dry in their skin. Baking helps retain color, flavor and nutrients. Vegetables can often be baked in the oven alongside another part of the meal.
Boiling: Add vegetables to boiling, salted water using as little water as possible. Cover saucepan. Bring water to a boil again and then reduce heat to a gentle boil. Cook until just tender. Drain; season to taste.
Pressure cooking: A quick way to cook vegetables; helps retain color, flavor and nutrients. Follow manufacturer's instructions carefully.
Steaming: Place vegetables in steamer basket just over, not touching, rapidly boiling water. Sprinkle with salt, cover and cook until tender. Drain; season to taste.
Note: Whatever method of preparation be careful to avoid overcooking. Always cook vegetables until just tender so as to retain color, maximum flavor and nutritional value.