7 Techniques to INSTANTLY Upgrade Your Vegetables

Instantly upgrade your vegetables with these 7 tested, chef-approved techniques. Thank you Olivia for sponsoring. Use promo code BRIANL2025 to get 10% off your order of the Olivia oil sprayers: https://www.amazon.com/promocode/A166V1G4M0ZRTK ▶️WATCH NEXT: 7 Techniques to Instantly Upgrade Chicken Breasts: https://youtu.be/At49wkb72iE?si=7GVe8b4Xlkl59Qy9 5 Techniques to Instantly Upgrade Potatoes: https://youtu.be/n1IqYdHxygE?si=kAcL-ovFLhCsOXEs 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: LAGERSTROM 8" CHEFS KNIFE: https://shop.brianlagerstrom.com OLIVIA OIL SPRAYER: https://amzn.to/3Wyj0bH (*use BRIANL2025 for 10% off*) WOK: https://amzn.to/42ZvTPI 12" SAUTE: https://amzn.to/4oEHXyf HALF SHEET PAN: https://amzn.to/41SQxy1 HALF SHEET WIRE RACK: https://amzn.to/41tasDT QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** *RECIPES* GLAZED CARROTS ▪ 1 lb (450 g) carrots, cut to 1" obliques ▪ 250 g (1 c) chicken stock ▪ 55 g (2 T) honey ▪ 4 g (1 t) salt ▪ 1 g thyme, chopped ▪ zest ½ lemon + 10 g (2 t) juice ▪ 25 g (2 T) butter ▪ black pepper Simmer carrots over med-high with stock + honey + salt. Bring to simmer, then add cartouche parchment lid and cook 7–8 min til tender but firm. Add thyme, zest, juice, butter; swirl til glossy & satiny. Add a pinch of black pepper. Can also use this technique with turnips, rutabega, parsnip, onion, radish, snap peas, kohlrabi -- PAN-ROASTED BRUSSELS ▪ 675 g (1 ½ lb) brussels, halved ▪ olive oil ▪ salt ▪ 3 T capers, dried, fried in oil ▪ 15 g (1 T) lemon juice ▪ 10 g (2 T) parmesan, grated ▪ Chile flake ▪ black pepper Heat a large stainless pan over high, add 3-4 T oil, brussels, lrg pinch salt, more oil on top. Roast 6–7 min, tossing occasionally, until til deep brown. Tent w foil 2 min, reduce heat to med-low to steam. Toss off heat w/ lemon juice, parm, pinch chile flake, olive oil, capers & black pepper Also great for cauliflower. If you'd like to oven roast instead of pan roast, spray sheet pan with oil, add cauli, spray cauli with oil, season with salt, and roast at 450F/230C for 15 mins. -- SLOW-ROASTED BEETS ▪ 450 g (1 lb) beets, whole ▪ 15 g (1 T) olive oil ▪ 5 g (1 t) salt MARINADE: ▪ 20 g (1 ½ T) olive oil ▪ 20 g (1 ½ T) white balsamic ▪ 10 g (2 t) honey ▪ 2 g (½ t) salt ▪ black pepper Toss beets in oil & salt, wrap tightly in double layer of foil, roast 300 F / 150 C 60-75 min til tender w/ slight resistance. Cool 15 min, peel using paper towels, cut to bite size pieces & add gently toss with marinade. Slow roasting is also great for celery root, carrots, parsnip, fennel. -- BRAISED KALE / BROCCOLI RAAB ▪ 450 g (1 lb) kale, destemmed & chopped ▪ 45 g (3 T) olive oil ▪ 5 g (1 t) salt ▪ 15 g (5–6 cloves) garlic, sliced ▪ 120 g (½ c) chicken stock Hot dutch oven, oil + kale + salt, stir & cook 2 min til wilted. Add more oil, add garlic, stir & cook 1 min. Add stock, cover & braise over med heat, 10 min. Taste for salt. Braising also great for collard greens, shard, broccoli rabe and other hearty greens. -- WOK-FRIED GREEN BEANS ▪ 450 g (1 lb) green beans, 1" pieces ▪ 20 g (1 ½ T) neutral oil ▪ 4 g (¾ t) salt ▪ 5 g (1 t) garlic ▪ 5 g (1 t) ginger (grated) ▪ chicken stock or water Heat wok over high, add oil, beans, salt, stir fry 1 min til blistered. Add garlic & ginger, stir fry 1 min more. Add splash stock to deglaze & coat. Serve immediately. Wok frying also good for snow peas -- SAUTÉED MUSHROOMS ▪ 225 g (½ lb) cremini, ½" slices ▪ 225 g (½ lb) oyster, 1" chunks ▪ 45 g (3 T) olive oil + more as needed ▪ 5 g (1 t) salt ▪ 75 g (½ c) shallot, chopped ▪ 15 g (1 T) garlic, minced ▪ water ▪ 1 g thyme ▪ 30 g (2 T) butter ▪ 10 g (2 t) aged balsamic Heat large saute over med-high, add oil, mushrooms, salt, cook 7–8 min, stirring often, til brown. Add shallot & garlic, cook 1 min. Add splash water to deglaze, then thyme & butter & saute 2 more min. Add balsamic. Taste for seasoning. -- BROILED ASPARAGUS ▪ 450 g (1 lb) thick spears, bottoms trimmed off ▪ 15 g (1 T) olive oil ▪ 5 g (1 t) salt + black pepper ▪ 25 g (2 T) unsalted butter ▪ 5 cloves garlic, minced ▪ lemon juice Lay spears on sheet tray, add oil, season w salt & pepper, roll spears to coat. Broil 3–4 in from heat source 4 min (turn ½-way). Meanwhile melt butter, garlic in a nonstick to melt for 1 min over low heat. Pour garlic butter over hot asparagus, toss to coat. Finish w/ ½ lemon juice & more salt + pepper. Also works well for broccolini & green beans 🎧MUSIC: EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3