Steamed Frozen Vegetables

Brussels sprouts in a steamer basket over a pot on a stove

Steamed veggies are a fast and nutritious side dish and go great with quick dinners.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings 1-cup servings

Calories 116kcal

Author Lizzie Streit, MS, RDN

Equipment

Vegetable steamer basket (optional but preferred)

Ingredients

2 cups water enough to have 1 to 2 inches in the bottom of a pot
2 cups frozen vegetables

Instructions

Add 2 inches of water to a pot and bring to a boil over medium high heat.
Put a steamer basket into the pot and fill with the vegetables.
Cook until the vegetables are tender. Cooking time will depend on the vegetable. See notes for approximate time ranges. Check the vegetables frequently to avoid making them mushy or soggy.
Season the vegetables with herbs and spices of choice and olive oil or melted butter.

Notes

Approximate veggie steaming times:

Green beans, asparagus, or spinach: 3 to 5 minutes
Broccoli or cauliflower: 5 to 7 minutes
Carrots, beets, potatoes: 10 to 20 minutes

Please note that nutrition info will vary depending on the types of vegetables used.

Store leftover steamed vegetables in an airtight container in the fridge for 2 to 3 days. Reheat in the microwave.

To steam veggies without a basket, use a fine mesh strainer. Alternatively, you can roll up 3 balls of aluminum foil and place them in the pot. Put the veggies on a heat-safe plate and place the plate on top of the balls to act like a makeshift basket.

Nutrition