This post may include affiliate links; see our disclosure policy.
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.
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.
Gear required for steaming
First things first: you’ll need a steamer basket or steamer pan to make this recipe. If you don’t have one, here’s a steamer basket that can work with any pan you have. You can also use a skillet with a custom steamer basket (which is what we used below).
How to steam vegetables: a tutorial
The most important thing to remember when steaming vegetables: steam the vegetables until they’re crisp tender, making sure you don’t overcook them! 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:
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.
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: Cook covered, until just tender when pricked with a fork. In general, broccoli takes 3 to 5 minutes, green beans and carrots 4 to 5 minutes, and cauliflower 10 to 12 minutes. The exact cook time varies based on the thickness 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)
Vegetable steaming methods
If you have a specific vegetable in mind, we’ve got a specific recipes for you! Pick from one of the vegetable-based methods below:
Frequently asked questions
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.
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.
Cut vegetables into uniform, bite-sized pieces for even cooking. This ensures all pieces cook through at the same time.
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.
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!
The vegetables should be tender-crisp, with a slight bite when pierced with a fork.
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.
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 veggies: here they turn out crisp tender and delicious every time.
- Prep Time: 5 minutes
- Cook Time: 5 to 10 minutes
- Total Time: 0 hours
- Yield: Varies
- Category: Side Dish
- Method: Steamed
- Cuisine: Vegetables
Ingredients
- Vegetable of your choice (broccoli, cauliflower, green beans, carrots)
- Olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Chop: Chop the vegetables into uniform pieces.
- 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.
- 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.
- 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.
A few 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:
- Try our top easy side dish recipes, our tried and true favorites!
- Go for these vegetable side dishes that work with just about any meal, and they’re healthy and easy to make.
- Pick from all of our favorite salad recipes or green salad recipes.
Would you mind posting the the specific cookware in this post?
Hi! It’s from Our Place: https://fromourplace.com/products/always-essential-cooking-pan
Q & D…just like I like it. Thanx!
I have followed your instructions and I think I give the cooked vegetables time to lose any steam left in them. However, I always end up at the end of a main course with a plate plus water, which I assume has continued to drain out of the vegetables. P.s. I like my vegetables hot and with a degree of crunch.
Thanks in anticipation for your help.
David.
Hi! Have you tried letting them sit in a colander for a minute before seasoning? This could help with residual moisture.
This was super helpful. I had never steamed vegetables before but I followed your instructions and my broccoli came out perfect. Thank you!