- To steam on the stove, boil a pot of water. Put a steamer basket or colander in the pot and add your veggies. Cook them for 5–15 minutes, or until they’re warm.
- To steam in the microwave, put your vegetables in a bowl and add water to cover the bottom. Cook the veggies for 3–5 minutes, or until they feel tender.
- Steam most vegetables straight from frozen. Thaw any vegetables that have a high moisture content, like spinach, before you cook them.
Stovetop
Boil 1 in (2.5 cm) of water in a pot. Fill the bottom of your pot with water and set it on your stove over high heat. Bring the water to a rolling boil so the pot is steaming. Avoid filling up your pot any higher since your vegetables could get a mushy texture if they sit in the water.
Put the veggies in a colander or steamer basket in the pot. Pour your frozen vegetables into your colander or steamer basket and spread them out evenly. Set the colander or steamer basket inside the pot so it hangs on the lip of the pot. Make sure the water isn’t touching your veggies, or it could draw out their flavors or change their texture. You do not need to thaw most frozen vegetables before you cook them. Vegetables that have a higher moisture content, like frozen brussel sprouts, should be thawed so you don’t add extra moisture to a recipe. If you need to steam your vegetables without a steamer, then put 3 golf ball-sized balls of aluminum foil in the water. Set a heat-proof plate on the foil and pour your vegetables on it.
Cover the pot and steam the vegetables until they’re tender. Put a lid on the pot to trap the steam inside so your vegetables can thaw and cook through. Most frozen vegetables are fully cooked and contain salt, so they can be steamed quickly and without salt. If you’re unsure whether your veggies are fully cooked, stick them with a fork. If they feel tough or hard in the center, then steam them a bit longer. Peas and corn: 10 minutes Carrot slices: 9–10 minutes Broccoli: 20 minutes Asparagus spears: 20 minutes Spinach: 5-10 minutes (thaw it first)
Microwave
Pour the frozen vegetables into a microwave-safe bowl. You don’t need to thaw most vegetables before you steam them. Just put the veggies into your bowl and spread them out evenly so all the pieces cook through. Some frozen vegetables come in a steamer bag that you can put right in your microwave. Check the instructions on the bag of vegetables to see if it’s microwave-safe.
Add 2–3 US tbsp (30–44 ml) of water to the bowl. The water in the bowl helps create steam, as well as keep your vegetables from drying out while they cook. Make sure the water only covers the bottom of the bowl, which should only take about ⁄4 cup (59 ml) at most. If any of your vegetables are completely submerged, then you have too much water. Avoid putting any more water in the bowl since it could make your vegetables soggy.
Cover the bowl with a lid or microwave-safe plastic wrap. The lid or plastic wrap helps trap some of the steam so your vegetables thaw and cook faster. Just leave a small crack or opening on top so the steam can eventually escape. That way, pressure won’t build up inside the bowl.
Microwave your veggies on high for 3–5 minutes. Put your vegetables in your microwave and set it to high power. Steam your vegetables in the microwave for a few minutes so they can thaw and warm up. If your vegetables still aren’t completely thawed or cooked through, then put them back in for 1-minute increments until they feel warm. Be careful not to overcook your vegetables since they could turn mushy. Larger, firmer vegetables like potatoes, brussel sprouts, and broccoli may take a few minutes longer to cook through since they have thicker pieces. Poke the veggies with a fork and if they still feel tough in the middle, microwave them for another minute.
Drain any excess water before serving your veggies. Since your microwave might not have turned all the water to steam in the bowl, carefully pour out any water that’s still leftover so the vegetables don’t get soggy. Toss the vegetables in your favorite seasonings and serve them while they’re hot.
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