How Long To Cook Vegetables? Vegetable Cooking Times

Vegetables can be eaten when cooked and some are edible while raw. The nutritional value of the vegetable pack is essential for everyone to benefit from. In case you wondering how long to cook vegetables, I have all the cooking times here for you.

To fully benefit from cooked vegetables, it has to be cooked the right way and this means the time taken.

With plenty of vegetables available, it’s hard to know the cooking times of each type of veggie.

The cooking times for various vegetables in this post will be your guide for cooking vegetables at home.  The following are the cooking times for most popular vegetables.

Cooking Time for Broccoli

Boiled 4-6 min.
Steamed 5-6 min.
Microwaved 2-3 min.

Spinach

Boiled 2-5 min.
Steamed 5-6 min.
Microwaved 1-2 min

Savoy Cabbage

Boiled: 3-4 min for stems, 1-1/2 min for leaves
Microwaved 2-4 min

Green Beans

Boiled 6-8 min
Steamed 5-8 min
Microwaved 3-4 min.

Zucchini

Boiled 3-5 min.
Steamed 4-6 min.
Microwaved 2-3 min

Asparagus

Boiling is not recommended.
Steamed 8-10 min.
Microwaved 2-4 min

Celery

Boil with water for 20 to 30 minutes

Cooking Time for Beets

Boiled 30-60 min.
Steamed 40-60 min.
Microwaved 9-12 min

Cauliflower

Boiled 4-6 min
Steamed 3-5 min,
Microwaved 2-3 min

Brussels sprouts

Boiled: bring to a boil then simmer for 5-7 min.
Steamed 8-10 min
Microwaved 4-6 min

Carrots

Boiled 5-10 min
Steamed 4-5 min
Microwaved 4-5 min

Potatoes

Boiled 15-20 min.
Steamed 10-12 min.
Microwaved 6-8 min

Eggplant or Aubergine

Boiled is not recommended
Steamed 5-6 min.

Fry: 10 to 12 minutes

Bake: 30 minutes

Microwaved 2-4 min

Mushrooms

Boiled is not recommended.
Steamed 4-5 min.
Microwaved 2-3 min

Tomatoes

Grill: 5 to 10 minutes

Fry: 3 to 5 minutes
Bake: 15 to 20 minutes
Microwave: 3 to 4 minutes

Peppers

  • Boiling is not recommended
  • Steamed 2-4 min.
  • Microwaved 2-3 min.

Green Peas

  • Boiled 8-12 min
  • Steamed 4-5 min.
  • Microwaved 2-3 min

Artichokes, Globe (4 medium)

Conventional Cooking;

Steam: 20 to 30 minutes

Microwave cooking

Add 1/4 cup water. Microwave 5 to 7 minutes

Artichokes, Jerusalem (1 lb)

Conventional Cooking;

Boil: Covered 7 to 9 minutes or until crisp-tender.

Steam: 15 to 20 minutes or until crisp-tender.

Microwave cooking

5 to 7 minutes

Fennel (3 to 4 medium)

Conventional Cooking;

Boil: Covered 8 to 11 minutes or until tender.
Steam: 12 to 15 minutes or until tender.
Roast: 20 to 25 minutes.

Microwave 4 to 5 minutes or until tender

Greens; Chicory, Collards, Escarole, Kale, Mustard, Swiss Chard and Turnip (1 lb)

Conventional Cooking;

Steam: 5 to 8 minutes or until tender

Beets, Chicory or Escarole: Microwave 8 to 10 minutes

Collards, Kale, Mustard, Spinach, Swiss Chard: Microwave 4 to 6 minutes or until tender

Kohlrabi (4 medium)

Conventional Cooking;

Boil: Covered 15 to 20 minutes or until tender.
Steam: 8 to 12 minutes or until tender.

Microwave 3 to 5 minutes or until tender

Leeks

Conventional Cooking;

Boil: Covered 10 to 12 minutes or until tender.
Steam: 10 to 12 minutes or until tender.
Roast: 12 to 15 minutes

Microwave 4 to 5 minutes or until tender

Okra

Conventional Cooking;

Boil: Uncovered 8 to 10 minutes or until tender.
Steam: 6 to 8 minutes

Add 1/4 cup water. Microwave 7 to 9 minutes

Onions, White, Yellow and Red (8 to 10 small)

Conventional Cooking;

Boil: 20 to 30 minutes

Fry: 5 to 8 minutes

Roast/Bake: Casserole in the oven up to 40 minutes

Microwave 7 to 9 minutes

Parsnips (6 to 8 medium)

Conventional Cooking;

Boil: Covered 9 to 15 minutes or until tender.
Steam: 9 to 15 minutes or until tender.
Roast: 25 to 30 minutes

Microwave 5 to 6 minutes or until tender.

Rutabagas (2 medium)

Conventional Cooking;

Boil: Covered 20 to 25 minutes or until tender.
Steam: 20 to 25 minutes or until tender.
Roast: 40 to 45 minutes.

Microwave 13 to 15 minutes or until tender.

Squash, Winter: Acorn, Buttercup, Butternut, Pumpkin (2 lb)

Remove the seeds and cut them into smaller pieces for space utilization in the pot.

Conventional Cooking;

Boil: Peeled and cut up; covered 10 to 15 minutes or until tender.
Steam: 10 to 15 minutes.
Bake: Place squash halves cut side up in the baking dish. Cover and bake 40 minutes or until tender.

Microwave 5 to 8 minutes or until tender

Squash, Summer: Chayote, Crookneck, Pattypan, Straightneck (1 1/2 lb)

Conventional Cooking;

Boil: Uncovered 5 to 10 minutes or until tender.
Steam: 5 to 7 minutes or until tender.
Sauté: With 1 tablespoon olive oil, 5 to 10 minutes or until tender.

Microwave 4 to 6 minutes

Turnips (4 medium)

Put it whole or cut off the tops as you prefer.

Conventional Cooking;

Boil: Covered 20 to 25 minutes
Steam: 15 to 20 minutes
Roast: 30 to 35 minutes.

Microwave 6 to 8 minutes

While cooking large amounts of vegetables, the cooking times may take longer than these times above.

Understanding different cooking times for a variety of vegetables is a good step to eating healthy as your grandma always insists.

Correct cooking times help retain the nutrients of vegetables and also achieve the best taste for each vegetable type.