How to Steam Vegetables Perfectly

Steamed vegetables can often get a bad rap, but knowing how to steam them correctly is the best way to ensure soggy broccoli doesn't just get pushed around plates come dinnertime. You can enjoy steamed veggies as a fast side dish to go with chicken or steak, or even make a big batch of them at the beginning of the week to use for grain bowls, salads, and soups. 

What’s the best way to steam vegetables?

Steaming vegetables on the stovetop and in a steamer basket is the easiest method. (The steamer basket lifts the vegetables off the bottom of the pan, so they don’t get soggy.) If you don't have a steamer basket, you can use the oven to steam vegetables in a parchment paper pouch, or you can always use the microwave if you're in a real pinch.  

How do you steam vegetables without a steamer?

Simply bring ½- to 1-inch water to a simmer in a large pot, add the vegetables, and follow the cook times below. Since the vegetables are sitting in the water, you’ll want to keep a close eye on them and test for doneness to prevent them from overcooking.   

Should you salt water when steaming vegetables?

Unlike pasta, steamed vegetables are best cooked with unsalted water. Instead, season them once they’re done cooking. We love a buttery, lightly salted steamed veggie, but you can also add a handful of fresh chopped herbs or a sprinkle of crushed red pepper flakes.

How long should I steam vegetables?  

Regardless of method, the real key to steaming vegetables is to avoid overcooking. This all depends on the vegetable: More dense veggies, like carrots and sweet potatoes, will take longer than something thinner and more delicate, like green beans. Make sure to chop your veggies in uniform pieces so they'll all be done at the same time. Follow these cook times for steaming vegetables:

Spinach: 2-3 minutes 

Corn kernels: 3-4 minutes

Peas: 3-4 minutes

Kale: 3-5 minutes

Asparagus (halved crosswise): 5-7 minutes

Green beans: 5-7 minutes

Snap peas: 5-7 minutes

Broccoli (florets): 6-8 minutes

Cauliflower (florets): 6-8 minutes

Carrots (2-inch pieces, about 1-inch thick): 8-10 minutes

Red potatoes (quartered): 10-12 minutes

Sweet potatoes (sliced about ½-inch thick): 10-12 minutes