Steamed Vegetables with Butter and Herbs
Tender-crisp seasonal vegetables steamed to perfection and tossed with a simple pat of butter and fresh herbs.
Ingredients
- 2 cup broccoli florets · cut into bite-sized pieces
- 2 carrots · peeled and sliced into rounds
- 2 cup cauliflower florets · cut into bite-sized pieces
- 1 cup green beans · trimmed
- 2 cup water · for steaming
- 2 tbsp unsalted butter
- 1 tbsp fresh parsley · chopped
- 1/2 tsp salt
- 1/4 tsp black pepper · freshly ground
Directions
- 1
Prep the Vegetables
Wash and chop the broccoli and cauliflower into bite-sized florets, peel and slice the carrots, and trim the green beans.
- 2
Set Up the Steamer
Pour the water into a large pot and place a steamer basket inside, ensuring the water level is just below the bottom of the basket. Bring the water to a rolling boil over medium-high heat.
- 3
Steam the Vegetables
Add the carrots to the steamer basket first, as they take the longest to cook. After two minutes, add the broccoli, cauliflower, and green beans. Cover with a tight-fitting lid.
- 4
Cook to Tender-Crisp
Steam the vegetables for about five to seven minutes until they are bright in color and tender but still have a slight bite when pierced with a fork.
- 5
Season and Serve
Transfer the hot vegetables to a large serving bowl. Add the butter, salt, pepper, and fresh parsley, tossing gently until the butter is completely melted and evenly coats the vegetables.