Prep time: 10 minutes | Cook time: 5 to 7 minutes | Servings: 4

Elevate simple produce into the star of the table with this vibrant steamed vegetable side. By flash-steaming seasonal favorites and tossing them in a rich garlic-herb butter glaze, the vegetables retain their bright colors, crisp-tender crunch, and maximum nutrients.

Ingredients

• 2 cups broccoli florets

• 1.5 cups baby carrots (whole or halved lengthwise if thick)

• 1 cup green beans or sugar snap peas, trimmed

• 1 cup baby marrows (zucchini), sliced into thick rounds

• 2 tablespoons unsalted butter (or a quality plant-based butter for dairy-free)

• 2 cloves garlic, finely minced

• 1 tablespoon fresh lemon juice

• 1 teaspoon fresh lemon zest

• 1 tablespoon fresh herbs (such as parsley, chives, or thyme, finely chopped)

• Salt and freshly cracked black pepper, to taste

• Optional finish: A pinch of flaky sea salt or toasted sesame seeds for serving

Instructions

1. Prep the Vegetables: Wash all the vegetables thoroughly. Cut the broccoli into uniform florets, slice the zucchini into thick rounds, trim the green beans, and ensure the baby carrots are even in size so they cook at a similar rate.

2. Set Up the Steamer: Fill a medium pot with about 1 inch of water and bring it to a rolling boil over medium-high heat. Fit a steamer basket securely inside the pot, ensuring the water sits just below the bottom of the basket.

3. Steam to Perfection: Add the carrots and broccoli first (as they take slightly longer), cover with a tight-fitting lid, and steam for 3 minutes. Then, add the green beans and zucchini rounds, cover again, and steam for an additional 3 to 4 minutes until all the vegetables are fork-tender yet still vibrant green and crisp.

4. Make the Garlic-Herb Butter: While the vegetables steam, melt the butter in a small skillet over medium-low heat. Add the minced garlic and sauté for about 30 to 60 seconds until fragrant (be careful not to brown it). Remove from heat and stir in the fresh lemon juice, lemon zest, chopped herbs, salt, and black pepper.

5. Toss and Serve: Transfer the hot, freshly steamed vegetables to a wide serving bowl. Pour the warm garlic-herb butter glaze directly over the top and toss gently to coat every piece evenly.

6. Garnish: Finish with a pinch of flaky sea salt for an extra pop of flavor and serve immediately!

Blogger’s & Chef’s Notes

• Customization: Feel free to swap out or add any seasonal produce you have on hand, such as asparagus spears, cauliflower florets, or yellow squash.

• Keep the Color Bright: To keep the green vegetables looking restaurant-quality bright, avoid over-steaming them and serve immediately after tossing with the butter.

Author: swoosh0018

"Im Swoosh. Seeking the extraordinary in every corner & Exploring South Africa in Style" Football,Sports,Lifestyle,Food & Travel