Best Steamed Veggies With Butter Sauce Recipes

STEAMED VEGETABLES WITH CHILE-LIME BUTTER

Steamed Vegetables with Chile-Lime Butter image

Kids of all ages will gobble up their veggies when topped with a citrus-pepper butter.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 6

Number Of Ingredients 7

Ingredients

2 tablespoons butter or margarine
1 small clove garlic, finely chopped
1 teaspoon grated lime peel
1 teaspoon finely chopped serrano or jalapeño chile
1/2 teaspoon salt
1 tablespoon fresh lime juice
3 cups cut-up fresh vegetables, such as broccoli florets, cauliflower florets and/or sliced carrots

Steps:

In 1-quart saucepan, melt butter over low heat. Add garlic; cook and stir about 20 seconds. Add lime peel, chile, salt and lime juice; mix well. Set aside.
In 4-quart saucepan, place steamer basket. Add 1 cup water; heat to boiling.
Add cut-up vegetables to basket; cover and cook 4 to 5 minutes or until crisp-tender.
To serve, place vegetables in serving bowl. Add butter mixture; toss gently to coat.

Nutrition Facts : Calories 60, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 0 g, TransFat 0 g

STEAMED VEGETABLES WITH CHILE LIME BUTTER

Steamed Vegetables With Chile Lime Butter image

This is an awesome vegetable side dish that has wonderful flavor. The taste is always a surprise from the "regular ole veggies" kind of flavor!

Provided by QueenJellyBean

Categories < 30 Mins

Time 20m

Yield 4 1/2 c, 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 garlic clove, minced
1 teaspoon lime zest
1 teaspoon finely chopped serrano peppers or 1 teaspoon jalapeno chile
1 tablespoon fresh lime juice
1 cup fresh broccoli florets
1 cup fresh cauliflower floret
1 cup fresh sliced carrot

Steps:

Melt butter in small saucepan over low heat. Add garlic and cook/stir about 20 seconds. Add lime peel, chile and lime juice. Mix well. Set aside.
Place steamer basket in large saucepan. Add 1 c water; bring to a boil. Add vegetables to basket; cook 4-5 minutes or until crisp tender.
To serve, place vegetables in serving bowl and toss gently with butter mixture.

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