This steamed vegetable medley is a simple, nutrient-rich side dish made with carrots, cauliflower, broccoli, asparagus, and green beans. Lightly seasoned with butter, white pepper, and fresh parsley, it’s the perfect addition to any dinner. Great for meal prep, clean eating, or serving with chicken, fish, or grains.

This vibrant steamed vegetable medley features a colorful combination of carrots, cauliflower, broccoli, asparagus, and green beans. Gently steamed to retain texture and flavor, then finished with a touch of seasoned butter and fresh parsley, it’s a simple and nutritious side dish for any meal.

Table of Contents

Ingredients

Vegetables

300 g (10.5 oz) Chantenay carrots, scrubbed
1 small head of cauliflower, cut into florets
1 head of broccoli, cut into florets
150 g (5.3 oz) asparagus
150 g (5.3 oz) fine green beans

To Serve

2 tbsp salted butter, softened
¼ tsp white pepper
1 tbsp fresh parsley, finely chopped

Instructions

Prepare the Steamer:
Fill the base of a two-tier steamer pan with 5 cm (2 inches) of water and bring it to a boil.
Steam the Carrots:
Place the carrots into the lower steamer basket, position it over the boiling water, cover with a lid, reduce heat to medium, and steam for 5 minutes.
Add Cauliflower and Broccoli:
After 5 minutes, add the cauliflower and broccoli to the same basket. Steam for another 5 minutes.
Add Asparagus and Green Beans:
Place the asparagus and green beans into the second steamer basket. Stack it above the first, cover again, and steam everything together for a final 10 minutes, or until all vegetables are tender.
Season and Serve:
While the vegetables are steaming, mix the softened butter with the white pepper.
Once the vegetables are cooked, transfer them to a warm serving bowl.
Top with the peppered butter and sprinkle with chopped parsley.

Tips

Cut vegetables into similar-sized pieces for even cooking.
Use a timer to avoid over-steaming, which can lead to mushy textures.
If you don’t have a two-tier steamer, steam in batches or use a steamer insert in a regular pot.

Variations and Substitutions

Different vegetables: Try adding zucchini, baby corn, or sugar snap peas.
Herbs: Substitute parsley with dill, chives, or thyme.
Dairy-free: Use olive oil or a plant-based butter alternative instead of dairy butter.
Spice it up: Add a pinch of chili flakes or a squeeze of lemon for extra brightness.

FAQs

Can I prepare this without a steamer?
Yes, use a heatproof colander over a pot of boiling water and cover with a lid or foil.

Can I make it ahead of time?
Yes, but it’s best served fresh. If making ahead, reheat gently to avoid overcooking.

How do I know when the vegetables are done?
They should be fork-tender but still hold their shape and color.

Serving Suggestions

Pairs well with grilled chicken, roast meats, or baked fish.
Serve alongside rice or quinoa for a vegetarian meal.
Add to pasta or grain bowls for added nutrients and texture.

Why You’ll Love This Recipe

Quick and easy with minimal ingredients
Retains natural color and nutrients through steaming
Versatile and customizable based on what’s in season
Elegant enough for dinner parties yet simple for everyday meals