Steamed Vegetables
A vibrant, no-fuss medley of crisp-tender vegetables cooked to perfection with steam. This quick and healthy side dish lets the natural sweetness of carrots, broccoli, and green beans shine through, finished with just a touch of butter and a sprinkle of herbs.
For 4 servings
- prep
Prep the vegetables.
1.Wash broccoli and cut into bite-sized florets.2.Peel carrots and slice into ¼-inch thick coins.3.Trim ends from green beans and cut in half. - other · ~4 min
Set up the steamer.
Fill the pot with about an inch of water and bring to a boil over high heat. Place the steamer basket inside, making sure the water doesn't touch the bottom of the basket.
- steam · ~7 min
Steam the vegetables.
1.Arrange carrots in the steamer basket first, as they take the longest to cook.2.Cover and steam for 2 minutes.3.Add broccoli and green beans, cover, and steam for another 4-5 minutes until crisp-tender and bright.TIPCheck doneness with a fork — it should pierce easily but the vegetables should still have a slight bite. - mix
Season and finish.
1.Transfer hot vegetables to a serving bowl.2.Add butter while vegetables are still hot so it melts evenly.3.Season with a pinch of salt and black pepper. Toss gently to coat.4.Sprinkle with fresh chopped parsley. - serve
Serve immediately while warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut carrots and broccoli into uniform sizes to ensure even cooking.
- 2Do not overcrowd the steamer basket; steam in batches if needed for best results.
- 3For a flavor boost, add a squeeze of fresh lemon juice just before serving.
- 4Make ahead: steam vegetables, plunge into ice water, drain, and refrigerate; reheat in a hot pan with butter.
- 5Reserve the steaming liquid to use as a light vegetable broth for soups or stews.
- 6To prevent mushy vegetables, remove them from the steamer as soon as they are crisp-tender.
Adapt it for your goals.
Citrus-herb
Replace parsley with fresh dill or tarragon, and add a teaspoon of lemon zest along with the butter for a bright, aromatic finish.
soy gingerSoy-ginger
Swap butter for toasted sesame oil and toss with a splash of soy sauce and a pinch of grated fresh ginger for an Asian-inspired twist.
garlic parmesanGarlic-parmesan
After steaming, toss with melted butter, a minced garlic clove, and 2 tablespoons of grated Parmesan cheese for savory depth.
spicy chiliSpicy-chili
Add a pinch of red pepper flakes or a drizzle of chili oil along with the butter for gentle heat.
veganVegan
Replace butter with a drizzle of extra-virgin olive oil or a vegan butter alternative, and use a pinch of smoked paprika for color.
Why this is on our healthy list.
Rich in Vitamins A and C
Carrots provide beta-carotene (vitamin A), while broccoli and green beans are excellent sources of vitamin C, supporting immune function and vision health.
High in Dietary Fiber
Broccoli, carrots, and green beans collectively supply a significant amount of fiber, aiding digestion and promoting satiety.
Low in Calories and Fat
This steamed medley is naturally low in calories and fat, making it a light and healthy side dish that complements almost any meal.
Packed with Antioxidants
The colorful mix of vegetables delivers a range of antioxidants, including sulforaphane from broccoli and carotenoids from carrots, which help combat oxidative stress.
Frequently asked questions
Steam just until crisp-tender, about 4-5 minutes after adding the broccoli and green beans, and immediately transfer them out of the steamer to stop the cooking process.
