Seasonal Steamed Vegetables Recipe

Wash all vegetables thoroughly. Trim broccoli and cauliflower into uniform florets (about 1–1½ inches). Peel and slice carrots on the bias about 1/4 inch thick. Trim ends from sugar snap peas. Halve small zucchini lengthwise. Pat vegetables dry.

Measure out steaming water (about 1 cup), and have butter or olive oil, lemon juice, minced garlic, salt, pepper, chopped parsley and almonds (if using) ready.

Stovetop steamer method

Fill a medium saucepan with 1 cup of water and bring to a simmer over medium-high heat. Place a steamer basket above the simmering water (water should not touch the basket). Add carrots and cauliflower to the basket first, cover with a tight-fitting lid and steam for 3 minutes.

After 3 minutes, add broccoli and zucchini to the basket, cover and steam for 2 more minutes.

Add sugar snap peas and baby spinach on top, cover and steam for an additional 1–2 minutes, or until vegetables are bright in color and fork-tender but still slightly crisp. Total steaming time should be about 6–7 minutes depending on size.

Alternative: Microwave

Place prepared vegetables in a microwave-safe bowl with 2–3 tablespoons of water, cover with a microwave-safe lid or plate, and cook on high for 4–6 minutes, stirring halfway, until tender-crisp. Drain any excess water.

Carefully transfer steamed vegetables to a large bowl or shallow serving dish and immediately drizzle with the butter or olive oil so it melts and coats the vegetables.

Add minced garlic, lemon juice, 2 tsp sea salt (reserve 1 tsp for adjustment), and freshly ground black pepper. Gently toss to combine and taste; adjust salt to preference.

Sprinkle chopped fresh parsley and toasted sliced almonds (if using) over the vegetables. Toss gently one more time and serve hot.

If desired, serve with extra lemon wedges on the side.