Steamed Veggies

Steamed Vegetables

• 2 cups cauliflower — bite-size florets
• 1 cup carrots — thinly sliced on the diagonal
• 1 red onion — medium; cut into ¼-inch rings and separated
• 1 cup button mushrooms — small and whole; halve if large

Lemon-Dill Butter Sauce

• 2 tablespoons butter
• 1 tablespoon lemon juice — fresh
• ½ teaspoon salt
• ¼ teaspoon dill — dried
• ⅛ teaspoon black pepper

1. Steam the Vegetables: Fill a large pot with 1–2 inches of water and set a steamer basket inside, making sure the water does not touch the basket. Cover and bring the water to a boil over high heat. Add the cauliflower, carrots, and red onion to the basket, cover, and reduce the heat as needed to maintain steady steam. Steam for 5 minutes, until the vegetables begin to soften but are not yet tender.2 cups cauliflower, 1 cup carrots, 1 red onion
2. Add the Mushrooms: If the mushrooms are large, cut them in half. Add the mushrooms to the steamer, cover again, and steam for 3–5 minutes, checking at 3 minutes, until the mushrooms are tender and the thickest carrot slice and cauliflower stem can be pierced with a fork while still offering slight resistance.1 cup button mushrooms
3. Prepare the Butter Sauce: While the vegetables finish steaming, melt the butter in a small saucepan over low heat for 1–2 minutes. Remove the saucepan from the heat. Whisk in the lemon juice, salt, dried dill, and black pepper for 15–20 seconds, until evenly combined. Do not boil the sauce.2 tbsp butter, 1 tbsp lemon juice, ½ tsp salt, ¼ tsp dried dill, ⅛ tsp black pepper
4. Finish the Vegetables: Lift the steamer basket from the pot and let the vegetables drain for about 30 seconds. Transfer them to a serving bowl. Pour the lemon-dill butter sauce over the vegetables and toss gently for 20–30 seconds, until everything is evenly coated.
5. Serve: Serve warm immediately, while the vegetables remain bright and crisp-tender.