January Cooking Challenge: Conquer Veggies
January 2025 is your month to face new cooking challenges, master novel skills and have fun. First up: Vegetables, we're coming for ya.
In 2025, say "See ya!" to ho-hum vegetables and embrace the culinary potential of this major food group. Leave all things soggy, mushy and limp behind you and unlock new ways of roasting potatoes, green beans and Brussels sprouts. Here are seven clever ways to do veggies better in 2025.
1. Conquer Caramelization
When it comes to roasting vegetables, nailing caramelization is key. Hexclad Food Director Laura Rege insists this step is what transforms vegetables from ordinary to extraordinary.
“If you’re skipping that, you’re missing the best part of the roasting technique,” she says. The key? Don’t skimp on fat: It helps achieve that golden-brown crust while keeping the interior tender. Oil, butter or even lard all work beautifully.
Generous seasoning is also essential, as is spacing out vegetables on the baking sheet or in your roasting pan. Too crowded, and they’ll steam instead of roasting.
Finally, crank up the heat: 400ºF or higher ensures those sugars will develop nicely in the oven. Try our Crispy Duck Fat Roasted Potatoes and see caramelization in action. Or try caramelizing on the stovetop with our Pan-Charred & Orange-Glazed Carrots.
2. Get Steamed
“Steaming is a great way to cook vegetables that’s healthy, fast and can be done on the stovetop (without turning on your oven),” says Rege.
Steaming preserves the vibrant colors and natural flavors of vegetables while keeping their textures intact. Rege suggests using your steamer basket to turn veggies into a crave-worthy side by adding a bold sauce, like salsa verde, or mashing them with a drizzle of high-quality olive oil. It’s a simple yet versatile method that works for everything from broccoli to carrots, making your vegetables shine with minimal effort.
3. Dress Your Veg
Raw vegetables deserve just as much love as cooked ones, and dressing them is the secret to making them shine. According to Laura, massaging dressing directly into raw veggies using your hands ensures every bite is flavorful. Tougher vegetables are best sliced thin to keep them tender and enjoyable; use a mandoline or a Y-shaped vegetable peeler for paper-thin results. Of course, a super-sharp knife and a sturdy cutting board are all you really need to turn veg into ribbons.
4. Get Saucy
Vegetables aren’t just for roasting or slicing—they shine just as brightly when transformed into silky sauces and creamy coatings. Blitzing veggies into a smooth puree creates a sauce that rivals even the richest meat-based options. Take our Creamy Pumpkin Pasta, for example: The natural starchiness of winter squash creates an ultra-lush texture that clings beautifully to noodles. Or try the magic of greens in our Creamy Kale and Ricotta Pasta, where quickly blanched kale becomes a vibrant, velvety coating for twists of fusilli. These recipes prove that vegetables don’t just accompany the main dish; they're the main attraction.
5. Sweet, Meet Savory
Many vegetables take on a whole new dimension when paired with a hint of sweetness, especially from fruit. The contrast between savory and sweet creates a harmonious balance that elevates both elements. Take roasted Brussels sprouts, for example. When paired with juicy, caramelized grapes, they create an unexpectedly delightful combination. (Trust us, it works!). Similarly, the acidity of tomatoes—yes, technically a fruit—becomes even more vibrant when matched with sweet ripe peaches. Don't stop there; experiment with other fruit-and-veg duos like earthy roasted beets with bright citrus or creamy avocado paired with refreshing watermelon.
6. Skin in the Game
The skin of vegetables isn't just edible; it's packed with nutrients and rich flavors that can take your dishes to the next level. This year, skip the peeling and embrace the natural goodness found in the skin. In our One-Pot Red Skin Mashed Potatoes, the skin adds a delightful texture and earthy contrast that perfectly complements the creamy mash. Other vegetable skins worth celebrating include the caramelized, crispy skin of roasted butternut squash and the flavorful skin of roasted or grilled sweet potatoes or carrots.
7. Star Player
This year, allow vegetables to take center stage. Whether it’s because you’re wanting to eat more vegetarian food or simply bring variety to your life, vegetables are more than capable of being the main event.
Take a page from the Spanish and transform humble vegetables into a gorgeous Roasted Pepper & Potato Tortilla Española, or fold chunks of tender zucchini into a classic carbonara. If you love a classic ragù, but want something a bit earthier, swap the meat for a Lentil, Mushroom and Butternut Squash Bolognese. And, of course, we can’t forget the ultimate veg-centric dinner, Skillet Eggplant Parm. There are a rainbow of options, folks!
