Steamed Veggies Recipe
Make Steamed Veggies Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Seasoning & Finish
Method
Prepare Vegetables
- 1
Steam
- 2
Set up steamer
Add 1 cup of water to a medium saucepan or pot. Place a steamer basket or heatproof colander inside, making sure the water level is below the basket bottom (water should not touch the vegetables). Bring the water to a steady simmer over medium-high heat.
- 3
Steam in batches
Add the vegetables to the steamer basket in order of density for even cooking: first carrots and cauliflower (denser), then broccoli, then sugar snap peas. If your basket is small, steam in two batches. Cover and steam: carrots and cauliflower 6–7 minutes, add broccoli and steam an additional 3–4 minutes, then add sugar snap peas and steam a final 1–2 minutes. Total steaming time should yield tender-crisp vegetables — easily pierced with a fork but still bright and slightly firm.
- 4
Finish & Season
- 5
Butter and oil
Transfer the steamed vegetables to a large bowl. Immediately add 2 tablespoons unsalted butter and 1 tablespoon extra-virgin olive oil so the heat melts the butter and coats the vegetables.
- 6
Flavor
Add 1 tablespoon fresh lemon juice, 3 teaspoons kosher salt (adjust to taste), and 1 teaspoon freshly ground black pepper. If using, stir in 1 teaspoon minced garlic while the vegetables are still hot so the garlic softens but does not burn. Toss gently to combine.
- 7
Garnish and serve
Sprinkle 2 tablespoons chopped fresh parsley over the vegetables for color and freshness. Give one final gentle toss and serve immediately as a side, or keep warm covered for up to 15 minutes before serving.