How long should I saute vegetables?

The short answer: 5 to 10 minutes. The long answer: it depends on the type of vegetables, the amount, the size of the pan, and the type of stove you have. Greens (like spinach and kale) take 2 to 4 minutes. Heartier veg (like carrots and broccoli) can take up to 10. When sautéing, keep an eye on the pan and use your own judgement.

How do I saute different vegetables together?

If you want to cook two or more vegetables together, start with heartier veg first - the ones that'll take longest to cook - and add quick-cooking ones to the skillet last. For example, carrots, sweet potatoes, or Brussels sprouts should go in the pan first, using the steaming method (#2 in the recipe card below). After steaming, you can add any softer vegetables, like onions, peppers, mushrooms, and zucchini. Greens should go in last.

What spices and seasonings can I add to sautéed veggies?

One simple way to season sautéed veg is with minced garlic and splash of soy sauce, added in the last 30 seconds of cooking (or use a ready-made stir-fry sauce ). Dried herbs and spices are another great option. Smoked paprika, garlic powder, ground cumin, ground coriander, and yellow curry powder are a few of my personal favorites.

How to Sauté Vegetables | Learn 2 easy methods to sauté any veg!

Name: How to Saute Vegetables
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: n/a
Ingredients: 1 to 2 tablespoons cooking oil; About 4 cups of chopped vegetables; Fine sea salt, to taste; Optional flavorings: dried herbs/spices, garlic, ginger, fresh herbs, and/or sesame seeds

Description

Knowing how to saute vegetables the right way is a basic skill all home cooks can benefit from.

Ingredients

Scale

1 to 2 tablespoons cooking oil
About 4 cups of chopped vegetables
Fine sea salt, to taste
Optional flavorings: dried herbs/spices, garlic, ginger, fresh herbs, and/or sesame seeds

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Instructions

Method #1 (for softer vegetables with a high water content, like zucchini, bell peppers, mushrooms, fennel, or asparagus): Heat a large non-stick skillet over medium-high heat and add enough oil to coat the bottom. Add the vegetables and cook undisturbed until they’re lightly browned on the bottom, 2 to 3 minutes. Stir and continue cooking until the vegetables are lightly softened and browned all over, 2 to 3 minutes more. Season to taste with salt and stir in any optional flavorings of your choice.
Method #2 (for harder vegetables, like broccoli, sweet potatoes, or carrots): Place the vegetables in a large non-stick skillet and add a splash of water, about 2-4 tablespoons. Place over medium heat, cover tightly with a lid, and steam until the vegetables are bright in color and just starting to soften, about 4 minutes. Remove the lid, raise the heat to medium-high, and allow any remaining water to evaporate. Then stir in a bit of oil and cook untouched until the vegetables are lightly browned on the bottom, 2 to 3 minutes. Stir and continue cooking until the vegetables are browned all over, 2 to 3 minutes more. Season to taste with salt and stir in any optional flavorings of your choice.