Braised vegetables

Rustic, vibrant, and brimming with deliciousness, this Italian Braised Green Beans and Potatoes is packed full of feel-good, healthy ingredients.

Braising brings out the sauciness and earthiness of a food, and it’s wonderful for wintertime fare. Here’s how to braise vegetables in a few easy steps.

Here's how to make the very best braised vegetables, a cozy and healthy side dish that tastes like it's been roasting all day!

This Whole30-friendly adaptation of Molly Steven's recipe for the World's Best Braised Cabbage makes the lowly cabbage a star in its own right!

A guide for how to roast and braise vegetables! Learn about these two versatile cooking methods and how long to cook popular vegetables.

Sweet with a delicious nutty flavor from the browned butter coats the tongue while the slight lemony bitterness of the thyme cuts through the fat. The results are truly wonderful.

Slow-cooking in a rich tomato sauce produces uniquely supple green beans infused with big flavor. Could we keep the ultra-tender texture but shortcut the process? In order to quickly create braised green beans that are ultra-tender but not mushy or blown out, we first cook them in baking soda and water, to partially dissolve the pectin in their cell walls and let water enter to soften their fibrous skins. We then add tomatoes to neutralize the soda and let them simmer gently in a low oven.

They're not just for garnish.

Revive vegetables past their prime with this classic cooking technique

Meat usually gets all the attention when discussing braising since it undergoes such dramatic changes during the process. Vegetables are often used to boost flavor while braising meat, but they can do more than play sidekick! Braised vegetables can be just as satisfying as meat, and they usually cook in a fraction of the time. Here’s a list of great vegetables for braising to spark some creative ideas for your next vegetable braise!