How to Cook Vegetables in the Microwave

Cooking vegetables in the microwave is quick, easy and tastes just as good as on the stove. The vegetables retain more nutrients than cooking veggies on the stove because there is less water involved. When you use less water you are sending fewer nutrients down the drain with the water. The microwave is also said to bring out more flavor.

Difficulty:

Moderately Easy

Instructions

1. Prepare the veggies. Cut off the ends you won't eat, wash the vegetables and lightly season. Cut all the veggies that are the same size together or separately according to cooking time. If cooking broccoli and carrots together, cut carrots small and broccoli larger because they cook at different rates. If cooking carrots alone, cut them to a similar size.

2. Find a microwave-safe bowl. This is more difficult than it sounds. Many bowls will say microwave-safe on them but retain the heat in the bowl. They can crack and are hot to the touch. Find a bowl that you trust like a glass Pyrex dish or a Corning Ware dish.

3. Put the vegetables in the microwave-safe dish, add 2 to 4 tbsps. of water and cover with plastic wrap. Choose a plastic wrap that clings to the bowl to trap moisture.

4. Cook the vegetables in the microwave until "tender and crispy." Cook leafy veggies about 4 to 6 minutes, cook asparagus and broccoli 6 to 9 minutes per pound, and cook carrots a little longer. Pause the microwave half way through and pierce the vegetables with a fork to check for tenderness. If done, carefully remove the veggies. If the veggies are not done, start the microwave and check every minute or so.

Tips & Warnings

• Do not place your face directly over food and water just out of the microwave. The water or food can explode. Pierce food from an angle, protecting your face.