every 15 minutes to ensure even
browning. If veggies are browned
to your liking before they’ve
reached your desired tenderness,
turn the heat down to 350° F and
roast longer, checking for
doneness every 5-7 minutes.
MASTER RECIPE — WET
SAUTE VEGETABLES
Wash your veggies under running
water, then cut according to chart
below. Place ½ cup water in a
large nonstick skillet. Turn the
heat to high, and when the water
is boiling, add vegetables to pan,
cover with a lid, and allow the
vegetables to soften, according to
the times below. When most of
the water has evaporated, remove
the lid and stir with a wooden
spoon. Check for doneness and, if