Best 5 Steamed Veggie Bundles Recipes

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Discover a symphony of flavors and textures with our collection of steamed veggie bundles recipes. These culinary creations are not only a feast for the eyes but also a delightful adventure for the taste buds. Embark on a journey of healthy indulgence as we explore a variety of recipes that showcase the vibrant colors and natural sweetness of fresh vegetables. From vibrant rainbow bundles bursting with an array of textures and flavors to delicate asparagus and edamame bundles drizzled with a tangy sauce, these recipes offer a kaleidoscope of flavors that will tantalize your palate. Whether you're seeking a light and refreshing lunch or a hearty and wholesome dinner, our steamed veggie bundles have something for every occasion. Prepare to be captivated by the simplicity and elegance of these dishes, as they celebrate the beauty and bounty of nature's finest offerings.

Here are our top 5 tried and tested recipes!

STEAMED VEGETABLES WITH GARLIC BUTTER



Steamed Vegetables with Garlic Butter image

Fresh STEAMED VEGETABLES drizzled in a garlic butter sauce is a deliciously easy side dish perfect for any night of the week! These steamed veggies fit right in on your holiday table too, AND I even make this steamed veggies recipe just for snacking!

Provided by Life Tastes Good

Categories     Side dish recipes

Time 20m

Number Of Ingredients 7

1 head broccoli, florets only
1 cup baby carrots
1 cup sugar snap peas
water
4 tablespoons unsalted butter
1 tablespoon freshly minced garlic
salt and black pepper to taste

Steps:

  • Add about 2 inches of water in a saucepan. Set the pan over medium heat to bring it to a simmer.
  • While the water is heating up, Wash the vegetables as needed. Remove stems from the broccoli so you only have the florets. Chop florets so they aren't too large and place the florets into the steamer basket. Add 1 cup of baby carrots and 1 cup of sugar snap peas.
  • Place the steamer basket over the saucepan and cover.
  • Steam the vegetables for about 8 minutes or until done to your liking. When done to your liking, remove the vegetables to a serving bowl and set aside while you make the garlic butter.
  • Pour out the water in the saucepan and place the saucepan over mid-low heat. Melt 4 tablespoons butter and saute 1 tablespoon freshly minced garlic until fragrant. About a minute. Add about a 1/2 teaspoon of salt and a 1/4 teaspoon of pepper and stir to combine. Give it a taste and adjust the seasoning as needed. Drizzle the garlic butter over the vegetables and enjoy!

Nutrition Facts : Calories 136.02, Fat 11.70, SaturatedFat 7.21, Carbohydrate 6.82, Fiber 2.41, Sugar 3.06, Protein 2.02, Sodium 176.59, Cholesterol 30.52

STEAMED VEGETABLES WITH SESAME-CHILE OIL



Steamed Vegetables with Sesame-Chile Oil image

Provided by Daphne Brogdon

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

3 carrots, peeled and cut on the bias into 1/2-inch pieces
8 spears asparagus, cut into 2-inch pieces
1/4 head cauliflower, cut into 1-inch florets
1/4 head broccoli, cut into 1-inch florets
1 tablespoon sesame-chile oil
1 teaspoon olive oil
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • Special equipment: a metal steamer basket
  • Fill a large pot with 2 inches of water and bring to a boil over medium heat. Arrange the carrots, asparagus, cauliflower and broccoli in a metal steamer basket; place in the pot and cover. Steam the vegetables until slightly tender but still with a little crunch, 5 to 6 minutes.
  • While the veggies are steaming, heat a small saute pan over medium heat. Add the sesame-chile oil, olive oil, garlic and pepper flakes, and cook for 1 minute.
  • Transfer the steamed vegetables to a bowl. Add the sesame-chili oil mixture and the lemon juice, and season to taste with salt and pepper. Toss to coat the vegetables evenly. Serve immediately.

MEAL PREP STEAMED VEGETABLES



Meal Prep Steamed Vegetables image

When it comes to prepping for the week ahead, we love cooking off lots of veggies so we can reach for them instead of something less healthy in the scramble of making a weeknight meal. Blanching a vegetable in boiling water and then plunging it in an ice bath is great when you're making just one kind. But for a large-scale production, our go-to method is steaming. You can use the same water for multiple batches, steaming one vegetable after the next. The result: a rainbow of perfectly cooked vegetables at the ready for grain bowls, pastas, salads, frittatas and more.

Provided by Food Network Kitchen

Time 1h15m

Yield about 2 cups of each vegetable

Number Of Ingredients 7

12 ounces broccoli florets (from 1 medium crown; about 2 cups)
12 ounces green beans, trimmed (about 2 1/4 cups)
12 ounces cauliflower florets (from 1 medium crown; about 2 cups)
12 ounces carrots, cut into 1/4-inch slices (from about 3 large carrots; about 2 cups)
12 ounces sweet potatoes, peeled and cut into 1-inch cubes (from about 2 sweet potatoes; about 2 1/4 cups)
12 ounces butternut squash (or any other hard squash), peeled and cut into 1-inch cubes (from 1/2 medium butternut squash; about 2 1/4 cups)
12 ounces medium creamer potatoes (6 to 8 potatoes)

Steps:

  • Fill a large pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat. Alternatively, use a pasta pot with the steamer insert.
  • Add the broccoli, cover and cook until bright green and still crisp, 3 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
  • Add the green beans, cover and cook until bright green and still crisp, 3 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
  • Add the cauliflower florets, cover and cook until tender yet still crisp in the middle, 4 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
  • Add the carrot slices, cover and cook until tender yet still crisp, 4 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
  • Add the sweet potatoes, cover and cook until soft and yielding when pierced with the tip of a knife, about 10 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
  • Add the butternut squash, cover and cook until soft and yielding when pierced with the tip of a knife, about 10 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
  • Add the potatoes, cover and cook until soft and yielding when pierced with the tip of a knife, about 15 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.

STEAMED WINTER VEGGIE BOWLS



Steamed Winter Veggie Bowls image

Everything in this dinner (including the eggs!) cooks together in one steamer insert. It's the quick, fresh-tasting dinner we crave in the middle of winter when we can't stand the thought of another roasted vegetable. Leeks are the true stars, turning tender and sweet without losing their shape.

Provided by Anna Stockwell

Categories     Steam     Potato     Leek     Egg     Olive Oil     Vinegar     Honey     Parsley     Capers     Mayonnaise     One-Pot Meal     Quick & Easy     Winter     Wheat/Gluten-Free     Dairy Free     Vegetarian

Yield 4 servings

Number Of Ingredients 12

1 1/2 lb. baby Yukon Gold potatoes, halved if larger than 1"
8 leeks, white and light green parts only, trimmed, cut crosswise into 2" pieces
8 large eggs
1/2 cup extra-virgin olive oil
1/4 cup sherry vinegar
1 tsp. honey
Pinch of cayenne pepper (optional)
1 1/2 tsp. kosher salt, divided
1/4 cup finely chopped parsley
3 Tbsp. capers, drained
2 bunches broccolini, trimmed, larger stalks halved lengthwise
Mayonnaise (for serving)

Steps:

  • Set a steamer basket in a large pot filled with about 1" water. Cover pot and bring water to a boil over high heat.
  • Place potatoes, leeks, then eggs in steamer basket, cover, and steam 10 minutes. Using tongs, transfer eggs to a bowl of cold water.
  • Meanwhile, whisk oil, vinegar, honey, cayenne (if using), and 1 tsp. salt in a small bowl. Stir in parsley and capers; set aside.
  • Add broccolini to steamer basket on top of potatoes and leeks; season with remaining 1/2 tsp. salt. Cover and steam until broccolini is tender, 3-5 minutes.
  • Meanwhile, peel eggs and break or cut in half.
  • Swoosh a bit of mayonnaise in wide shallow bowls or on plates. Divide potatoes, leeks, broccolini, and eggs among bowls or plates. Drizzle with reserved dressing.

SPRING VEGETABLE BUNDLES



Spring Vegetable Bundles image

You can assemble these bundles from our Test Kitchen before guests arrive, then cook them in mere minutes. To keep them warm while serving, place the serving platter on a heating tray.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 bundles.

Number Of Ingredients 9

4 to 6 green onions
1 cup water
1 pound fresh asparagus, trimmed
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
2 medium carrots, julienned
12 thyme springs
1-1/3 cups white wine
3 tablespoons butter

Steps:

  • Trim both ends of onions; cut the green tops into 7-in. lengths. In a small saucepan, bring water to a boil. Add onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portions of onions and set aside., Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top., In a large skillet, combine the wine, chopped onions and vegetable bundles. Bring to a boil. Cook, uncovered, for 5-7 minutes or until vegetables are tender and liquid is reduced by two-thirds. , Carefully remove bundles with a slotted spoon to a serving plate. Add butter to skillet, cook and stir until melted. Serve with bundles.

Nutrition Facts :

Tips:

  • Prep your veggies: Wash and cut your vegetables into uniform sizes to ensure even cooking.
  • Choose vibrant veggies: Use a variety of colorful veggies for a visually appealing dish. Try bell peppers, carrots, broccoli, snap peas, and bok choy.
  • Create flavor-packed bundles: Layer your veggies with herbs, spices, and aromatics like ginger, garlic, and scallions for extra flavor.
  • Secure your bundles: Use parchment paper or aluminum foil to wrap your veggie bundles tightly, ensuring they stay intact during steaming.
  • Steam until tender: Place your bundles in a steamer basket over boiling water and steam for the recommended time or until the vegetables are tender-crisp.
  • Unwrap and enjoy: Carefully unwrap your veggie bundles and drizzle with a flavorful sauce or dressing before serving.

Conclusion:

Steamed veggie bundles are a healthy and delicious way to enjoy your favorite vegetables. With their vibrant colors, delightful flavors, and minimal preparation, these bundles are a perfect side dish or light meal. Whether you're a seasoned chef or a beginner in the kitchen, this versatile recipe offers endless possibilities for customization and creativity. So, gather your favorite vegetables, herbs, and spices, and create your own unique steamed veggie bundles today!

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