Simple buttered vegetables is a STAPLE side dish in our home! My kids love steamed mixed vegetables that have been topped with butter and sprinkling of salt and pepper. This is a universal vegetable side dish that can be served with any meal.
Servings: 6 servings
- 3 large carrots - cut into disks, about 1/4" inch thick
- 3 cups broccoli - cut into florets
- 3 cups cauliflower - cut into florets
- 5 tablespoons butter - cut into cubes (allows butter to melt faster)
- kosher salt - to taste
- freshly cracked pepper - to taste
In a medium pot add enough water to go up the sides about 1-1.5" inches. Place a steamer basket in the pot (see notes). Add the carrots, cover, and steam for 2-3 minutes. Remove the lid and add the broccoli, and cauliflower. Cook until fork tender but slightly crisp, about 6-8 minutes more. Watch and continue testing the vegetables with a fork to determine desired doneness.
Drain water from the pot. Transfer the vegetables to a serving bowl and add the butter and stir to combine. The butter should melt quickly amongst the steaming hot vegetables.
Season with salt and pepper. Enjoy warm.
Steamer basket: You do NOT have to use a steamer basket to make this recipe. If you don't use a basket you should still follow the recipe as written.
Testing for doneness: Once I added the broccoli and cauliflower I steamed the vegetables for 8 minutes. This time will vary depending on multiple factors: 1) how big are the florets. 2) your desired doneness level.
Butter: You can adjust the amount of butter you use to your liking.
Variations: Mix things up with different combinations of vegetables ...
Storing: Store leftover vegetables in an airtight container in the fridge for 3-4 days.