How to Steam Vegetables

Here’s how to steam vegetables to get them on the table fast! Use this method to avoid soggy and bland…

Here’s how to steam vegetables to get them on the table fast! Use this method to avoid soggy and bland veggies: here they turn out crisp tender and delicious every time.

How to steam vegetables: steamed broccoli in steamer

Want to steam vegetables? We’re here to help! Steaming one of the quickest vegetable cooking methods there is. It also has a bad rap, since if not done properly it can result in overcooked, bland, and soggy veggies.

But guess what? If you cook them until crisp tender and season them correctly, the veggies come out delicious every time! Here’s our master method for how to steam vegetables: the right way.

Vegetable steaming methods

First, you have a specific vegetable in mind, we’ve got several specific recipes for you. Pick from one of the methods below:

Gear required for steaming

You’ll need a steamer basket or steamer pan to make this recipe. Here’s a steamer basket you can buy online that works for any pan you have. In these photos, you’ll see we used a skillet with a custom steamer basket. It’s an option too, but not required for steaming!

How to steam vegetables: a tutorial

The most important thing to remember when steaming vegetables: don’t be tempted to overcook them. Steam the vegetables until they’re crisp tender. You’ll need to be ready to taste test, fork in hand! Cooking vegetables even a few minutes past the right timing makes them go from bright and crisp to faded and mushy. Here’s how to steam vegetables using a steamer basket:

Step 1: Chopping vegetables.

Step 1: Chop the vegetables into uniform bite-sized pieces, which helps them to cook evenly. The thicker the vegetable, the longer it will take to cook. (This is important for hard vegetables like carrots: the smaller the pieces, the shorter the cook time.)

Step 2: Steaming vegetables in steamer basket.

Step 2: Add 1 inch water to the bottom of the saucepan or pot, then place the steamer basket in the pot. The surface of the water should be just under the basket. Bring it to a boil. Once boiling, add the vegetables to the basket and cover with a lid.

Step 3: Taste testing steamed vegetables.

Step 3: Cook covered, until just tender when pricked with a fork. As a rule of thumb, broccoli takes 3 to 5 minutes, green beans and carrots 4 to 5 minutes, and cauliflower 10 to 12 minutes. (See the Vegetable Timing Chart below.) Taste test to be sure; the exact cook time varies based on the thickness and maturity of the vegetable.

Step 4: Carefully remove the veggies to a bowl, then toss with a bit of olive oil or butter and kosher salt. If you’d like, add flavor by using fresh lemon juice, fresh herbs, feta cheese crumbles, or other spices.

Vegetable timing chart

Each vegetable takes a different amount of time to steam. Here is a chart with the approximate timing for common vegetables:

  • Asparagus: 2 to 5 minutes
  • Broccoli: 3 to 5 minutes
  • Green Beans: 4 to 5 minutes
  • Carrots: 4 to 5 minutes, depending on how thick you cut them
  • Brussels sprouts: 6 to 7 minutes
  • Cabbage: 7 to 10 minutes
  • Cauliflower: 10 to 12 minutes
  • Baby potatoes: 10 to 15 minutes
  • Sweet potatoes: 25 to 35 minutes (halved, shorter for diced)
Steamed broccoli

More side dish ideas

Steaming vegetables is a fantastic way to make them into a quick and easy side dish! Here are a few more of our favorite side dish resources:

Frequently asked questions

What’s the difference between steaming and boiling vegetables?

Steaming uses steam to cook vegetables, preserving more nutrients and their vibrant colors compared to boiling. Boiling vegetables can leach out vitamins and minerals into the water.

Do I need a fancy steamer?

No! You can easily steam vegetables at home with basic kitchen equipment. A pot with a lid and a steamer basket or colander that fits snugly inside will do the trick.

What’s the best way to cut vegetables for steaming?

Cut vegetables into uniform, bite-sized pieces for even cooking. This ensures all pieces cook through at the same time.

How much water do I need for steaming?

You only need a small amount of water – about 1-2 inches – in the bottom of the pot. The vegetables steam from the rising steam, not by being submerged in water.

How long does it take to steam vegetables?

Cooking time depends on the type and thickness of the vegetables. Tender vegetables like asparagus or green beans will cook in just a few minutes, while denser vegetables like carrots or potatoes will take longer. See the Vegetable Timing Chart above!

How can I tell if my vegetables are done?

The vegetables should be tender-crisp, with a slight bite when pierced with a fork.

Can I steam frozen vegetables?

You can, but keep in mind the vegetables will come out with a soft texture. Shorten the cook time by a few minutes and taste test to assess doneness.

Print
Steamed broccoli

How to Steam Vegetables


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 to 10 minutes
  • Total Time: 4 minute
  • Yield: Varies

Description

Here’s how to steam vegetables to get them on the table fast! Use this method to avoid soggy and bland veggies: here they turn out crisp tender and delicious every time.


Ingredients

  • Vegetable of your choice (broccoli, cauliflower, green beans, carrots)
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Chop: Chop the vegetables into uniform pieces.
  2. Boil water: Place about 1 inch of water in a pot or saucepan. If using a steamer basket without a handle, add it to the pot now: the water surface should be right under the basket. Bring the water to a boil.
  3. Steam: Once boiling, add the vegetables (in the steamer basket, if it has a handle). Steam with the lid on until crisp tender, taste testing with a fork to assess doneness. Make sure not to overcook! Set a timer and taste at the low end of the timing. Use a guide of: 3 to 5 minutes for asparagus and broccoli, 4 to 5 minutes for carrots and green beans, 6 to 7 minutes for Brussels sprouts, 7 to 10 minutes for shredded cabbage, 10 to 12 minutes for cauliflower, 10 to 15 minutes for baby potatoes, and 25 to 35 minutes for halved sweet potatoes. 
  4. Season: Carefully remove the vegetables to a bowl. Toss with olive oil, kosher salt, and freshly ground black pepper to taste. If you’d like, add other flavors like dried or fresh herbs, spices, fresh lemon juice, or chopped herbs. 
  • Category: Side Dish
  • Method: Steamed
  • Cuisine: Vegetables

Keywords: How to Steam Vegetables

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This Green Bean Casserole recipe is a Thanksgiving classic made with a creamy mushroom sauce, tender green beans, and crispy fried onions.

The post Green Bean Casserole appeared first on Budget Bytes.

Green Bean Casserole is a Thanksgiving classic. That creamy mushroom sauce, tender green beans, and fried onion topping are a match made in heaven. But a lot of green bean casserole recipes use shortcuts like condensed soup, which I’ve never really been a fan of. So, of course, I had to make my own deliciously rich green bean casserole from scratch! No mushy green beans or tinny canned flavor here! …But I did make an exception for those crispy fried onions. They’re still my fav. ;)

Close up of green bean casserole from above with a spoon scooping it out.

Want more Thanksgiving classics? Check out our Thanksgiving Recipes category.

Ingredients for Green Bean Casserole

Here’s what you’ll need to make your own homemade green bean casserole (with no canned condensed soup):

  • Mushrooms: Instead of using a can of cream of mushroom soup to make the creamy base for this casserole, we’re making it from scratch! So you’ll need some mushrooms. Button mushrooms are great, but baby bellas are even better if you have them available.
  • Garlic: Garlic flavors the creamy sauce making sure every bite is delicious! I used a double-dose with both fresh garlic and garlic powder for this recipe.
  • Flour and Butter: To thicken the homemade mushroom sauce we use a simple butter and flour roux. The butter also makes sure the sauce is super rich and delicious.
  • Vegetable Broth and Milk: Combining broth and milk makes a sauce that is both flavorful and creamy. We use Better Than Bouillon to make our broth because it has tons of flavor and salt to help season the sauce.
  • Cream Cheese: Adding cream cheese to the sauce makes it extra creamy and helps stabilize it for baking so the sauce doesn’t separate or curdle.
  • Green Beans: I used frozen green beans for convenience, but you can use fresh if you prefer. If using fresh, I suggest steaming them first to make sure they cook through and are tender once the casserole is baked. I used French cut green beans because I like the way they combine with the sauce so you get a really nice bean to sauce ratio in every bite.
  • Fried Onions: Crispy fried onions add TONS of flavor and texture to this casserole. We stir them into the green beans for flavor and top the casserole with more for added crispy texture.
  • Salt and Pepper: A little salt and pepper always helps make the flavors POP. ;)

Fresh, Frozen, or Canned Green Beans?

For a really stellar green bean casserole, I suggest using either fresh or frozen green beans. Canned green beans tend to be too mushy and their flavors are a bit muddy. Frozen green beans are definitely the most convenient because they’re already prepped, chopped, and partially cooked. I prefer French-cut because they mix well with the sauce for an optimal bean-to-sauce ratio.

Fresh green beans taste amazing but do require a bit more prep. You’ll need to wash, snap off the stems, chop them, and boil or steam them before adding to the casserole. Boil or steam the green beans for 3-5 minutes just to take the raw edge off, then drain and add to the casserole.

What Else Can Be Added to Green Bean Casserole

The classic version of green bean casserole is great, but if you want to make it a little more fancy, here are some fun toppings or add-ins to make it a little different:

  • Bacon (mix in or sprinkle on top)
  • Cheddar Cheese (on top)
  • Buttered Breadcrumbs (in place of the fried onions)
  • Crushed Potato Chips (in place of the fried onions)
  • Parmesan Cheese (in the sauce or sprinkled on top)

Can It Be Made Ahead?

This Green Bean Casserole can be prepared one day ahead of time (minus the onion topping), refrigerated, then the next day you can top with the onions and bake. The baking time may be slightly longer when preparing ahead since the dish will be chilled instead of going into the oven warm.

Overhead view of baked green bean casserole in the baking dish.
Super close up overhead shot of green bean casserole being scooped out of the baking dish.
Print

Green Bean Casserole

This Green Bean Casserole recipe is a Thanksgiving classic made with a creamy mushroom sauce, tender green beans, and crispy fried onions.
Course Dinner, Side Dish
Cuisine American
Total Cost $8.85 recipe / $1.48 serving
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 (about ¾ cup each)
Calories 303kcal

Ingredients

Instructions

  • Preheat the oven to 350ºF. Roughly chop the mushrooms into small pieces. Mince the garlic.
  • Add the olive oil to a large skillet and heat over medium. Once hot, add the mushrooms and a pinch of salt and pepper. Sauté the mushrooms until soft, then add the minced garlic and continue to sauté until the liquid in the skillet evaporates.
  • Add the butter and flour to the skillet. Stir to melt the butter and allow the butter and flour to create a paste that coats the bottom of the skillet. Continue to stir and cook over medium for one to two minutes, or until the flour begins to turn golden on the bottom of the skillet.
  • Add the vegetable broth, milk, and garlic powder to the skillet. Whisk to combine and dissolve any browned flour off of the bottom of the skillet. Allow the liquid to come up to a simmer, at which point it will thicken.
  • Add the cream cheese to the skillet and whisk over medium heat until the cream cheese has fully melted into the sauce.
  • Add the frozen green beans to the sauce and stir to combine. Continue to heat over medium, stirring occasionally, until the green beans have heated through and the sauce comes up to a gentle simmer. Let the green beans simmer for a few minutes. Give them a taste and add salt and pepper to your liking (I added about ½ tsp salt and another tsp pepper).
  • Stir ¼ cup of crispy fried onions into the green bean mixture. Pour the green beans into a 2-quart casserole dish and top with the remaining ¾ cup crispy fried onions.
  • Bake the casserole for 20-25 minutes, or until the fried onions have turned deep golden brown and the sauce is bubbling up around the edges.

See how we calculate recipe costs here.

Nutrition

Serving: 0.75cup | Calories: 303kcal | Carbohydrates: 21g | Protein: 6g | Fat: 23g | Sodium: 669mg | Fiber: 4g
Green bean casserole dished out into a bowl with a fork.

How to Make Green Bean Casserole

Cooked mushrooms in a skillet.

Preheat the oven to 350ºF. Wash 8oz. button mushrooms and roughly chop them into small pieces. Mince two cloves of garlic. Heat a large skillet over medium, add 1 Tbsp olive oil, and swirl to coat the skillet. Add the mushrooms and a pinch of salt and pepper to the skillet and sauté until the mushrooms become soft. Add the minced garlic and continue to sautè until all of the moisture in the skillet evaporates.

Butter and flour added to the skillet with the mushrooms.

Add 4 Tbsp butter and ¼ cup all-purpose flour to the skillet. Continue to sauté the mushrooms with the butter and flour until the flour begins to coat the bottom of the skillet and turn golden brown. This toasts the flour and prevents that floury flavor.

Milk and broth being poured into the skillet.

Whisk 1 cup vegetable broth, 1 cup milk, and ⅛ tsp garlic powder into the skillet, making sure to dissolve all of the flour off the bottom of the skillet as you whisk. Allow the liquid to come up to a simmer while whisking, at which point it will thicken.

Cream cheese chunks added to the sauce in the skillet.

Cut the cream cheese into chunks, add it to the sauce, and whisk until it has fully melted in.

Green beans being poured into the sauce.

Add 24oz. French-cut frozen green beans. Stir the green beans into the sauce and allow them to heat through and the sauce comes up to a gentle simmer. Allow them to simmer for 2-3 minutes. At this point, you want to taste the sauce and add more salt and pepper (I added about ½ tsp salt and ⅛ tsp pepper).

Friend onions added to the skillet.

Stir ¼ cup of crispy fried onions into the skillet.

Green bean casserole in transfered to a baking dish.

Transfer the green beans and sauce to a 2-quart casserole dish and top with ¾ cup of crispy fried onions.

Overhead view of baked green bean casserole in the baking dish.

Bake the casserole in the preheated 350ºF oven for 20-25 minutes, or until heated through and the fried onions have become golden brown.

Super close up overhead shot of green bean casserole being scooped out of the baking dish.

The post Green Bean Casserole appeared first on Budget Bytes.

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green goddess tortellini salad ingredients

My healthy homemade green goddess dressing comes together quickly in the blender or food processor. I suggest doubling the ingredients so you can serve the extra as a veggie dip or refrigerate it for upcoming green salads. It’s really delightful to have on hand.

Choose spinach tortellini over basic cheese tortellini to incorporate even more greens. I hope you’ll give this recipe a try. This vegetarian pasta salad is a real crowd pleaser!

Continue to the recipe...

The post Green Goddess Tortellini Salad appeared first on Cookie and Kate.