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Steaming vegetables is very easy to do and takes less than 10 minutes, making this side dish perfect for any night of the week, but also a quick lunch or snack! Yes, I snack on these tasty veggies all the time. Why not? Veggies are healthy and low carb too, so they won't make my jeans shrink... if you know what I mean <wink>
Have you ever had the steamed vegetables at Outback Steakhouse? We love those veggies! They are fresh and buttery delish! Years ago we used to eat out a lot more than we do now. Now we do our best to never go out to eat. We just love to eat at home. It's cheaper, fresher, and we like knowing what's in our food and who had their hands on it.
The steamer equipment I use came with my cookware set. If you don't have a steamer and saucepan that fit together, no worries! You can pick up an expandable steamer basket to keep the vegetables out of the water. When steaming, the vegetables should not come in direct contact with the water, instead, the simmering water vaporizes and turns into steam. The moisture and heat from the steam cooks the vegetables. I prefer to steam vegetables, because steaming helps retain the nutrients, unlike boiling where the nutrients can be tossed out with the water. I hope you enjoy these Steamed Vegetables with Garlic Butter as much as we do! Enjoy!
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Steamed Vegetables with Garlic Butter
- 1 head of broccoli, florets only
- 1 cup of baby carrots
- 1 cup sugar snap peas
- 4 tablespoons unsalted butter
- 1 tablespoon freshly minced garlic
- salt and black pepper to taste
- Add about 2 inches of water in a saucepan. You don't want the water to touch the steamer basket. 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. The water in the saucepan should be just at a simmer. Reduce heat if needed.
- Steam the vegetables for about 8 minutes or until the are done to your liking. I like them just as they start to soften, but still have a little crispness to them. 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!
Prep Time: 10 mins.
Total time: 20 mins.
Tags: Fresh, Steamed Vegetables, Garlic Butter, Side Dish, Easy Recipe, Snack, Steamer Basket, Healthy, Low Carb, Outback Steakhouse Steamed Vegetables
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