Steaming is a simple way to cook vegetables while keeping their flavor and texture in the food instead of the cooking water. Use the times below as starting points rather than exact deadlines: vegetable size, freshness, quantity, starting temperature, and your preferred tenderness all matter. Start checking at the low end of each range. For mixed vegetables, begin with the firmest items and add quick-cooking vegetables later so everything finishes together.
Vegetable Steaming Times & Finishing Ideas
| Vegetable | Preparation | Approx. Time | Finishing Ideas |
|---|---|---|---|
| Artichokes | Whole, trimmed; remove tough outer stem end | 30-40 min | Olive oil or melted butter, lemon, garlic, or herbs |
| Asparagus | Whole spears; peel the lower part of very thick stalks | 4-7 min | Butter or olive oil, lemon, black pepper, or Parmesan |
| Asparagus | Cut into 2-inch lengths | 3-5 min | Lemon butter, toasted sesame, or a light vinaigrette |
| Green beans | Trimmed, left whole | 4-7 min | Butter, garlic, lemon, almonds, or dill |
| Wax beans | Trimmed, left whole | 5-7 min | Butter, garlic, parsley, or a mustard vinaigrette |
| Beets | Small to medium, whole and unpeeled | 30-45 min | Butter, dill, thyme, orange, or a splash of vinegar |
| Beet greens | Stems removed or sliced; leaves roughly chopped | 4-7 min | Olive oil, garlic, lemon, or red-pepper flakes |
| Broccoli | Peeled stalks, sliced or split lengthwise | 7-10 min | Olive oil, lemon, garlic, Parmesan, or sesame |
| Broccoli | Even-size florets | 4-6 min | Butter or olive oil, lemon, garlic, Parmesan, or toasted sesame |
| Brussels sprouts | Whole and trimmed; cut an X in large stems if needed | 8-12 min | Butter, mustard, lemon, black pepper, or thyme |
| Brussels sprouts | Trimmed and halved | 6-9 min | Butter, mustard, lemon, black pepper, or thyme |
| Cabbage | Core removed; cut into small wedges | 8-12 min | Butter, cider vinegar, mustard, caraway, or black pepper |
| Carrots | About 1/4-inch slices | 6-9 min | Butter, parsley, dill, ginger, or a little honey |
| Baby carrots | Whole; halve any unusually thick ones | 8-12 min | Butter, dill, ginger, orange zest, or a little honey |
| Cauliflower | Even-size florets | 5-7 min | Butter, lemon, herbs, Parmesan, curry seasoning, or pepper |
| Celery root (celeriac) | Peeled and cut into thin matchsticks | 6-9 min | Butter, parsley, mustard, lemon, or black pepper |
| Celery | Stalks cut into 1/2-inch slices | 4-7 min | Butter, celery seed, parsley, lemon, or black pepper |
| Corn on the cob | Husk and silk removed | 7-10 min | Butter, salt and pepper, lime, chili seasoning, or herbs |
| Daikon radish | Peeled and cut into 3/4- to 1-inch chunks | 8-12 min | Sesame oil, scallions, soy sauce, ginger, or fresh herbs |
| Endive / chicory | Halved lengthwise | 5-8 min | Olive oil, lemon, mustard vinaigrette, or black pepper |
| Fennel bulb | Trimmed and sliced about 1/2 inch thick | 8-12 min | Olive oil or butter, lemon, parsley, basil, or Parmesan |
| Sunchokes (Jerusalem artichokes) | Scrubbed well; sliced about 1/2 inch thick | 5-8 min | Butter or olive oil, parsley, chives, thyme, or lemon |
| Sunchokes (Jerusalem artichokes) | Small whole tubers, scrubbed well | 18-25 min | Butter or olive oil, parsley, chives, thyme, or lemon |
| Kale | Tough stems removed; leaves torn into large pieces | 5-8 min | Olive oil, garlic, lemon, vinegar, or red-pepper flakes |
| Kohlrabi | Peeled and cut into 1/2-inch cubes | 8-12 min | Butter or olive oil, parsley, dill, lemon, or black pepper |
| Leeks | White and light-green parts, split lengthwise and rinsed well | 8-12 min | Butter, vinaigrette, mustard, lemon, or fresh herbs |
| Okra | Whole pods, trimmed without cutting into the seed cavity | 6-8 min | Butter, lemon, Cajun seasoning, herbs, or scallions |
| Pearl onions | Peeled and left whole | 8-12 min | Butter, thyme, parsley, balsamic glaze, or black pepper |
| Parsnips | Peeled and cut into 1/2-inch slices | 7-10 min | Butter, parsley, thyme, nutmeg, or a little honey |
| Green peas | Fresh, shelled | 2-4 min | Butter, mint, parsley, lemon, or black pepper |
| Sugar snap peas | Whole pods, strings removed if needed | 4-6 min | Butter, mint, sesame, lemon, or ginger |
| Potatoes | Scrubbed or peeled; cut into 1/2-inch slices | 10-14 min | Butter or olive oil, parsley, dill, rosemary, or chives |
| New potatoes | Small potatoes, scrubbed; halve larger ones | 15-20 min | Butter, parsley, dill, rosemary, chives, or a light vinaigrette |
| Radishes | Trimmed and left whole; halve very large ones | 8-12 min | Butter, chives, dill, lemon, or black pepper |
| Scallions | Cut into 1/2-inch pieces | 3-5 min | Butter, sesame oil, soy sauce, ginger, or black pepper |
| Spinach | Washed whole leaves; thick stems removed | 2-4 min | Olive oil or butter, garlic, lemon, sesame, or nutmeg |
| Butternut squash | Peeled, seeded, and cut into 1-inch cubes | 10-15 min | Butter, sage, cinnamon, maple, lemon, or black pepper |
| Turnips | Peeled and cut into 1/2-inch cubes | 10-15 min | Butter or olive oil, parsley, thyme, mustard, or black pepper |
| Turnip greens | Tough stems removed; leaves roughly chopped | 5-8 min | Olive oil, garlic, vinegar, lemon, or red-pepper flakes |
| Sweet potatoes | Peeled or scrubbed; cut into 1-inch cubes | 12-15 min | Butter, cinnamon, ginger, lime, herbs, or a little honey |
| Swiss chard | Stems sliced; leaves roughly chopped | 4-7 min | Olive oil, garlic, lemon, tomatoes, or red-pepper flakes |
| Zucchini | Cut into 1/2-inch rounds or thick half-moons | 5-7 min | Olive oil or butter, lemon, basil, thyme, Parmesan, or black pepper |