Steamed broccoli and carrots make a quick, healthy side dish that's ready in just 10 minutes. Steaming keeps the vegetables colorful and tender-crisp while preserving their fresh flavor.
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Why You'll Love This Recipe
- Taste: Steaming vegetables helps retain their natural flavors. The
- carrots are as sweet as sugar! You will love them cooked this way!
- Texture: Steaming preserves vegetables' crispness and vibrant color. Steamed broccoli and carrots often have a desirable tender-crisp texture, making them enjoyable to eat.
- Versatility: Steamed broccoli and carrots go well in salads, stir-fries, or as a side dish. I cook a lot of fish, and steamed vegetables are such an easy side that goes well with everything.
- Nutritional Value: Broccoli and carrots are low-calorie, high-fiber options for your healthy diet.
This simple side dish is naturally gluten-free, dairy-free, vegan, and low in sodium.
What You Need
This recipe requires just two fresh vegetables and a little water for steaming.
- Fresh broccoli: Cut it into bite-size florets.
- Fresh carrots: Peel and cut them into ½-inch slices. Baby carrots also work.
- Water: Keep it below the steamer basket so the vegetables steam rather than boil.
Equipment Needed
- Large pot with a tight-fitting lid
- Steamer basket: Collapsible metal and silicone baskets both work.
- Cutting board and knife
Choose a basket that fits securely inside the pot and sits above the water. If you don't have one, use a heatproof metal colander that fits inside the covered pot.
How Long Do You Steam Vegetables?
Cooking time can change depending on how tender you want them. It usually takes about 5 minutes for the best texture.
How to Steam Broccoli and Carrots
- Wash the broccoli and cut it into bite-size florets.
- Wash and peel the carrots, then cut them into ½-inch slices.
- Add about 1 inch of water to a large pot. Insert the steamer basket, making sure the water does not touch the bottom of the basket.
- Cover the pot and bring the water to a boil over high heat.
- Carefully add the broccoli and carrots to the basket. Cover, reduce the heat to medium, and steam for about 5 minutes, or until tender-crisp.
- Transfer the vegetables to a serving dish and season as desired.
The Best Seasonings for Steamed Vegetables
Steamed broccoli and carrots are easy to customize. Keep them simple with salt and pepper, or try one of the seasoning ideas below.
Classic Seasonings:
- Season with salt and freshly ground black pepper.
- Drizzle with extra-virgin olive oil.
- Sauté minced garlic in olive oil, then toss it with the vegetables.
- Add chopped fresh parsley and dried herbs such as oregano, thyme, or rosemary.
Additional Flavors:
- Grate fresh lemon zest over the vegetables.
- Sprinkle with grated Parmesan cheese.
- Garnish with sesame seeds and a few drops of sesame oil for nutty flavor and crunch.
What To Serve with Steamed Broccoli and Carrots
Steamed broccoli and carrots are a versatile side dish for seafood, chicken, or steak. You can also add them to stir-fries and rice bowls or serve them with eggs and omelets.
Try them with:
Nutrient Benefits
Broccoli and carrots provide fiber, vitamins, minerals, and antioxidants. Because steaming cooks the vegetables without immersing them in water, it can help reduce the loss of water-soluble vitamins compared with boiling.
Storage and Reheating
Let the vegetables cool, then refrigerate them in an airtight container for up to 3 days.
Reheat them in a skillet with a little butter or olive oil over medium heat for 1-2 minutes. Heat just until warm to avoid overcooking.
Summary
Steamed broccoli and carrots make a colorful, tender-crisp side dish in about 10 minutes.
Serve them plain or finish with salt, pepper, olive oil, lemon, garlic, or Parmesan.
Refrigerate leftovers in an airtight container for up to 3 days.
Yes. Place the vegetables in a microwave-safe dish with 2 tablespoons of water. Cover loosely and microwave on high for 3-5 minutes, stirring halfway through, until tender-crisp.
Yes, but their texture will soften after thawing. Cool the vegetables completely, freeze them in an airtight container for up to 3 months, and reheat directly from frozen for the best results.
One serving of steamed broccoli and carrots has 85 calories.
Yes. Cut the carrots into ½-inch slices and the broccoli into similarly sized florets so they cook evenly. Steam them together for about 5 minutes, or until tender-crisp.
Use a heatproof metal colander that fits securely inside a covered pot. Keep the water below the colander so the vegetables cook in steam rather than boil.
They should be brightly colored and easily pierced with a fork while still retaining a slight bite. Begin checking them after 5 minutes to prevent overcooking.
FAQ
Steamed Broccoli and Carrots Recipe
Equipment
- Cutting board
- Knife
- Large pot with a tight-fitting lid
- Steamer basket or heatproof metal colander
Ingredients
- 1 pound fresh broccoli
- 1 pound fresh carrots
Instructions
- Wash the broccoli and cut it into bite-size florets. Wash and peel the carrots, then cut them into ½-inch slices.
- Add about 1 inch of water to a large pot. Insert the steamer basket, making sure the water does not touch the bottom of the basket.
- Cover the pot and bring the water to a boil over high heat.
- Carefully add the broccoli and carrots to the basket. Cover, reduce the heat to medium, and steam for about 5 minutes, or until tender-crisp.
- Transfer the vegetables to a serving dish and season as desired.
Notes
-
- Sprinkle with a pinch of salt and black pepper.
-
- Drizzle with extra virgin olive oil.
-
- Sauté minced garlic in olive oil, then toss with the steamed vegetables.
- Add chopped fresh parsley and dried herbs such as oregano, thyme, or rosemary.
-
- Grate lemon zest over the vegetables for a little kick.
-
- Sprinkle with grated Parmesan cheese.
-
- Garnish with sesame seeds and a few drops of sesame oil for nutty flavor and crunch.
Dana P says
My family loved this!