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Use the microwave the next time you cook veggies. We think you’ll be pleasantly surprised.

Soggy broccoli spears. Shriveled-up green beans. We’ve all been — and suffered — through plates full of them. There’s nothing less appealing than overcooked vegetables. So what’s the best way to cook these tricky veggies quickly, easily and effectively? Look no further than the trusty microwave, according to our friends at ChefSteps.

Microwaves cook food by producing electromagnetic waves that force polarized water molecules within food to oscillate. Essentially, microwaves interact with water molecules, and vegetables are loaded with — that’s right — water. Not only will the vegetables cook themselves in a matter of mere seconds, but they’ll emerge vibrant and having retained a maximum amount of nutrition. Simplicity is the name of the game here: Chop the vegetables into uniform-sized pieces to help them cook evenly, arrange them in a glass bowl wrapped tightly with plastic wrap, microwave for 30 to 45 seconds on the highest setting, remove the bowl, unwrap it and serve the veggies in any number of ways. Easy, right? If you’re still skeptical, we suggest you give it a try this weekend. After all, the whole process takes just a couple of minutes! Take a look at the short video below for a detailed explanation.

ChefSteps comprises a team of award-winning chefs, filmmakers, scientists, designers and engineers focused on revolutionizing the way people cook by inspiring creativity and encouraging expertise in the kitchen. The site is currently offering a free online class called Cooking Sous Vide: Getting Started, as well as a $10 class called Cooking Sous Vide: Beyond the Basics.

Check out these ChefSteps cooking lessons on Food Republic: