Vegetables

With lentils, sweet potato, chard and earthy spices, this soup is certainly hearty and cozy, but it’s also surprisingly uplifting, thanks to the acidity and crunch of chard stems and jalapeños that have been quick-pickled in citrus juice. The chard leaves simmer in the soup until silky, while the raw stems marinate in a combination of lemon or lime juice, salt and jalapeño. They’re really all this soup needs, but you could also add a little richness to individual servings with yogurt, avocado, a poached egg or a drizzle of oil.

Hash, which comes from the French word for “chop,” can be made of any number of meats and proteins that cook and crisp on the stovetop. One of the most common might be corned beef and potato hash, but this recipe is more hands-off: It cooks on a sheet pan. This vegan hash is sweet, smoky and spicy, with cubes of sweet potato, tofu, peppers and onions. The potatoes and tofu are spunky with chili powder and crisp from cornstarch.

For a hearty, make-ahead salad, we roasted chunks of cauliflower in a 425-degree oven. The cauliflower was covered for the first 10 minutes to cook the interiors and uncovered for another 20 minutes to brown the exteriors. We shaved the leftover core and pickled those shavings along with a thinly sliced shallot to create a tangy element for the salad. We repurposed some of that well-seasoned pickling liquid to make an arugula dressing that was stabilized with Greek yogurt.

While many vegetables benefit from roasting, broccoli is an ideal candidate. After just 15 minutes in the oven, the florets come out crisp and browned at the edges with tender stems. Roasted broccoli makes a great weeknight side served on its own, but this cooking method also works well if you’re adding it to a grain bowl or simple pasta dish. Make as written with minced garlic and a squeeze of lemon juice, or add a pinch of crushed red pepper and a sprinkle of Parmesan before serving for a crave-worthy vegetable dish. 

Bibimbap, the Korean mixed rice dish, is a kaleidoscope of flavors and textures. The popular dish has multiple origin stories and, like banchan and kimchi, many variations. Cooks who ordinarily keep namul (seasoned vegetable) banchan in the fridge may add them to a bowl with leftover rice and seasonings like spicy-sweet gochujang and nutty sesame oil, for example. Or, if starting their bibimbap from scratch, some may prep each component separately.

The trick to creating deeply browned, pan-seared broccoli involves two things: high heat and no touching. Allowing your florets and stems to sear in an even layer, undisturbed, gives them time to blister without cooking all the way through, so they retain some crunch. While many pasta sauces are finished with starchy pasta water, this one isn’t, since the hot water would strip the broccoli of that color and crunch you worked so hard to achieve. Instead, toss the cooked pasta in the skillet with the broccoli, walnuts and cheese.

When baked, feta gains an almost creamy texture, similar to goat cheese but with feta’s characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom ½-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.

This recipe for roasted brussels sprouts from Mark Bittman is our most popular version and is perfect as a Thanksgiving side dish. If you haven’t yet figured out a go-to recipe, this simple preparation is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone.

Grilling season is upon us, so fire up your grill and throw on some . . . potatoes?

Yes, you heard me right: grilled potatoes! Soft and creamy on the inside, crisp and toasty on the outside with just a touch of smoky char, grilled potatoes have become my family’s favorite way to eat America’s favorite vegetable. 

For our roasted sweet potato wedges, we needed to cut the wedges wide enough so that they’d maintain their shape once they were cooked. After a quick toss with olive oil, smoked paprika, brown sugar, garlic powder, cayenne pepper, salt, and pepper and a visit to a hot 450-degree oven, the wedges were nicely browned on their exteriors and had soft, tender interiors.