Steamed Vegetables with Chile-Lime Butter

Healthy No Bake Snack Bars
Healthy No Bake Snack Bars
February 11, 2019
Oven Roasted Potatoes and Vegetables
Oven Roasted Potatoes and Vegetables
February 11, 2019

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


  • 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


  1. 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.
  2. In 4-quart saucepan, place steamer basket. Add 1 cup water; heat to boiling.
  3. Add cut-up vegetables to basket; cover and cook 4 to 5 minutes or until crisp-tender.
  4. To serve, place vegetables in serving bowl. Add butter mixture; toss gently to coat.

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