How to Dress Steamed Veggies for Company

Many people have a contentious relationship with steamed vegetables. Steaming vegetables are often considered a nutritious alternative to roasting, sautéing, or frying. However, the blandness of unseasoned, undressed vegetables gives steaming a bad rep. Nevertheless, I have worked on a couple tasty, yet simple dressings that will make your steamed veggies the life of the party.


Steamed Vegetables of Choice

Personally, my favorite vegetables to steam include: carrots, cauliflower, broccoli, and green beans. The two recipes below work for these four vegetables, and can also be used to dress roasted veggies, such as potatoes, turnips, zucchini, etc.


Herb Infused Butter

Perfect for dressing steamed carrots, or broccoli


  • Butter (Unsalted or Salted)
  • Fresh Thyme (with stem), or Rosemary leaves, or Sage leaves, or minced Garlic.


  1. Put the amount of butter you plan to coat your veggies with in a small saucepan on med-low heat.
  2. Once the butter has liquefied, add your herbs, and simmer on low for 10 minutes.
  3. If you did not remove the stems from your herbs, remove the whole stem and leaves, and discard. If your butter does not have stems in it, it’s ready to serve.
  4. After you’ve finished steaming your vegetables, coat them with the herb butter, and serve while hot.
  5. If you used unsalted butter, conservatively sprinkle finishing salt onto your vegetables.

Spicy Mustard Vinaigrette

The perfect compliment for steamed, or sautéed green beans.


  • 1 Cup Extra Virgin Olive Oil (EVOO)
  • ½ Cup White Wine Vinegar
  • 2 tsp. Stoneground Dijon Mustard
  • 2 Garlic Cloves, minced or grated
  • ½ tsp. Sea Salt, fine
  • ¼ tsp. Fresh Ground Pepper


  1. Whisk 2 tsp. of stone-ground mustard into a bowl of EVOO, and whisk the vinegar into the oil, until combined. Add the garlic, black pepper, and sea salt to your dressing, and mix. Let sit for 15 minutes, so the garlic can infuse into the oil.

As soon as your veggies get done cooking, coat them with this dressing, and stir. Serve immediately.


Today’s post is pretty short, but as we close in on the new year, you will see some more elaborate recipes, including baked goods, roasts, and winter soups.


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