Steamed Veggies Recipe

Wash and trim

Rinse all vegetables under cold running water. Trim broccoli and cauliflower into bite-size florets. Peel and slice carrots 1/4-inch thick. Trim ends from sugar snap peas. Slice zucchini into 1/4-inch rounds. Pat vegetables dry with a clean towel or spin in a salad spinner.

Measure out water for steaming and have salt, pepper, butter (or oil), and lemon ready.

Prepare steamer

Place a medium saucepan over medium heat and add 1 cup water. Insert a steamer basket so water does not touch the basket. Bring water to a simmer (small bubbles).

Steam vegetables in stages

Add denser vegetables first: place carrots and cauliflower in the steamer basket, cover, and steam for 4 minutes. After 4 minutes, add broccoli and snap peas on top, cover, and steam an additional 3 minutes. Finally add zucchini, cover, and steam another 1-2 minutes until all vegetables are bright in color and tender-crisp (total steaming time about 8–9 minutes). Check doneness with the tip of a knife or a fork; they should yield slightly but not be mushy.

Remove and season

Carefully remove the steamer basket from the pan and transfer vegetables to a large bowl. Immediately sprinkle with 1 tsp salt and 1 tsp black pepper, add 2 tbs butter (or olive oil), and toss gently to coat so residual heat melts the butter and distributes seasoning.

Add brighteners and optional items

Stir in 1 tbs fresh lemon juice. Taste and adjust seasoning — add more salt or pepper if needed. If using, sprinkle 2 tbs chopped fresh parsley and/or 1 tsp red pepper flakes for a touch of heat.

Serve warm as a side dish. Leftovers can be refrigerated in an airtight container for up to 3 days.