Steamed Vegetables Recipe

Wash all vegetables thoroughly. Trim and cut broccoli and cauliflower into uniform florets (about 1-1.5 inches). Peel and slice carrots into 1/4-inch rounds or on the diagonal so they cook evenly. Trim ends of sugar snap peas or green beans. Halve zucchini lengthwise and slice into 1/2-inch pieces.

Pat vegetables dry with a clean towel or spin in a salad spinner to remove excess moisture.

Set up steamer

Add 1 cup of water to a medium saucepan fitted with a steamer basket (or to an electric steamer reservoir). Water should sit below the basket so vegetables are not touching the water.

Bring the water to a rolling simmer over medium-high heat, covered, for about 2–3 minutes.

Add the vegetables that take longest to cook first: carrots and cauliflower. Cover and steam for 3–4 minutes.

Add broccoli and sugar snap peas (or green beans). Cover and steam for another 2–3 minutes.

Add zucchini last, cover, and steam for 1–2 minutes more, until all vegetables are bright in color and just tender when pierced with a fork. Total steaming time will be about 6–9 minutes depending on vegetable size and desired tenderness.

Carefully lift the steamer basket and transfer vegetables to a large bowl. If you prefer crisper vegetables, briefly plunge into an ice bath for 30–60 seconds, then drain; otherwise serve straight away to retain warmth.

While vegetables are steaming, warm 2 tbs butter or olive oil in a small skillet over low heat. If using, add the minced garlic and gently cook for 30–45 seconds until fragrant but not browned.

Pour the warm butter/olive oil and garlic over the steamed vegetables. Add lemon juice, salt, and black pepper. Gently toss to coat evenly.

Taste and adjust seasoning: add more salt, pepper or a pinch of red pepper flakes for heat. Sprinkle chopped parsley over the top.

Transfer to a serving dish and serve hot as a side dish.