How to Steam Vegetables Perfectly

Name: How to Steam Vegetables Perfectly
Prep time: 5 min
Total time: 15 min
Yield: 2 c.
Ingredients: 2 c. raw vegetable of your choice (see list above); 1/2 tsp. kosher salt; 1 tbsp. olive oil or unsalted butter (optional)

Never settle for mushy veggies.

By Kara Zauberrman; Recipe by Erin MerharPublished: Jun 3, 2021

1 Rating

Danielle Daly

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Yields:

2 c.

Prep Time:

5 mins

Total Time:

15 mins

Jump to recipe

Steamed vegetables can often get a bad rap, but knowing how to steam them correctly is the best way to ensure soggy broccoli doesn't just get pushed around plates come dinnertime. You can enjoy steamed veggies as a fast side dish to go with chicken or steak, or even make a big batch of them at the beginning of the week to use for grain bowls, salads, and soups.

What’s the best way to steam vegetables?

Steaming vegetables on the stovetop and in a steamer basket is the easiest method. (The steamer basket lifts the vegetables off the bottom of the pan, so they don’t get soggy.) If you don't have a steamer basket, you can use the oven to steam vegetables in a parchment paper pouch, or you can always use the microwave if you're in a real pinch.

How do you steam vegetables without a steamer?

Simply bring ½- to 1-inch water to a simmer in a large pot, add the vegetables, and follow the cook times below. Since the vegetables are sitting in the water, you’ll want to keep a close eye on them and test for doneness to prevent them from overcooking.

Should you salt water when steaming vegetables?

Unlike pasta, steamed vegetables are best cooked with unsalted water. Instead, season them once they’re done cooking. We love a buttery, lightly salted steamed veggie, but you can also add a handful of fresh chopped herbs or a sprinkle of crushed red pepper flakes.

How long should I steam vegetables?

Regardless of method, the real key to steaming vegetables is to avoid overcooking. This all depends on the vegetable: More dense veggies, like carrots and sweet potatoes, will take longer than something thinner and more delicate, like green beans. Make sure to chop your veggies in uniform pieces so they'll all be done at the same time. Follow these cook times for steaming vegetables:

Spinach: 2-3 minutes

Corn kernels: 3-4 minutes

Peas: 3-4 minutes

Kale: 3-5 minutes

Asparagus (halved crosswise): 5-7 minutes

Green beans: 5-7 minutes

Snap peas: 5-7 minutes

Broccoli (florets): 6-8 minutes

Cauliflower (florets): 6-8 minutes

Carrots (2-inch pieces, about 1-inch thick): 8-10 minutes

Red potatoes (quartered): 10-12 minutes

Sweet potatoes (sliced about ½-inch thick): 10-12 minutes

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Ingredients

2 cups
raw vegetable of your choice (see list above)
1/2 tsp.
kosher salt
1 Tbsp.
olive oil or unsalted butter (optional)

Directions

1. Step 1Cut the vegetables into evenly sized pieces.
2. Step 2Bring 1 inch of water to a simmer in a large stock pot over medium-high heat, then reduce the heat to low.
3. Step 3Place a steamer basket over the simmering water. Add the vegetables to the basket in an even layer. Cover and cook for the amount of time required for each vegetable (see list above). Test the vegetables for doneness by inserting the tip of a paring knife into 2 or 3 pieces. If it slides in easily with little resistance, it's cooked through.
4. Step 4Remove the pot from the heat and uncover, tilting the lid away from you (to avoid the steam).
5. Step 5Carefully remove the steamer basket (wrapping a towel around the handle if it is too hot to touch). Transfer the vegetables to a plate or bowl and season with kosher salt and olive oil or butter, if desired.