Steamed Vegetables Tasting Blah

Instead of steaming them, roast them. Put on a baking sheet and drizzle olive oil on them. Sprinkle salt and pepper and some minced garlic. Roast at 425 for 20-25 minutes or so (watch them to see when they start to turn brown at the ends but not burn). Pull them out, squeeze half a lemon over them and voila.

If you've never done this before, I promise you'll never want to steam vegetables again.

^this...^this ^this ^this. It's an entirely different food. Most veggies are delicious roasted with nothing more than a little oil and salt.

I'm looking for ideas of how to make steamed vegetables taste better. Help?

Add butter! (the real thing, not margarine). Saturated fat will help your body absorb the vitamins and minerals in the veggies and butter tastes damned good.

http://www.purdue.edu/newsroom/research/2012/120619FerruzziSalad.html

Yep! Add a bit of fat through real butter or olive/coconut oil.

Make a vinaigrette with olive oil, lemon juice or vinegar, salt & pepper, and spices to drizzle over your steamed veg.

Definitely agree with the roasting suggestion!

If you still want to steam though, here are my faves:

carrots - they are honestly delicious plain
green beans - drizzle with red wine vinegar (no added cals)
brussels sprouts - red wine vinegar again!
broccoli - squeeze lemon over it, and add fresh ground black pepper. Lemon pepper broc is so good.
butternut squash - cut the raw squash into cubes, steam, then mash in a bowl. Sprinkle with cinnamon and a little butter.

I sprinkle my steamed veggies with grated Parmesan/Romano cheese mix. Yeah, the stuff you sprinkle on your spaghetti.

I steam broccoli and then toss it with a little balsamic vinegar, olive oil, and some parm cheese. Yumm! Like the idea of roasting, too.

Instead of steaming them..try roasting! They are fantastic! If you do a search on Pinterest you can find all kinds of recipes.

This! I roast all sorts of veggies and love them. This week I am roasting cauliflower then tossing with a teaspoon of dijon mustard. Super delicious and a little crunch.

This sounds delicious...I love Dijon Mustard! Do you roast the cauliflower with the dijon mustard on or you toss them after it is done roasting?

I use lots of Penzey's salt-free blends. They have several ethnic and regional seasonings that are really good as well as some all-purpose ones.

http://www.penzeys.com/cgi-bin/penzeys/c-Salt_Free.html?id=y8tfq5Jo

This sounds delicious...I love Dijon Mustard! Do you roast the cauliflower with the dijon mustard on or you toss them after it is done roasting?

Just toss after I'm done. I was worried the mustard might burn/get icky with too much heat.

There is a glaze I use when I roast Salmon Steaks that I am wondering if it would work here ... it is:
3 tablespoons honey
3 tablespoons Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon black pepper

Saute them with raw garlic and a little Olive Oil......YUM!

If you're not up for garlic, Mrs. Dash has so many different flavors you won't miss the salt.....high sodium is bad.

I've also heard roasting them is delicious! But I'm on a Garlic kick right now, what can I say?! :laugh: