Steamed Vegetables with Chile Lime Butter

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


6 servings


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


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.

In 4-quart saucepan, place steamer basket. Add 1 cup water; heat to boiling.

Add cut-up vegetables to basket; cover and cook 4 to 5 minutes or until crisp-tender.

To serve, place vegetables in serving bowl. Add butter mixture; toss gently to coat.

Estimated Time

Preparation/Total Time: 20 minutes

Additional Information

Steaming is a healthy, easy way to cook fresh vegetables. The technique requires no added fat, and vitamins remain in the vegetables instead of leaching into the water, as can happen with boiling.

Nutritional Information

Amount per serving: Calories 60 (Calories from Fat 35), Total Fat 4 g (Saturated Fat 2 1/2 g, Trans Fat 0 g), Cholesterol 10 mg; Sodium 240 mg; Total Carbohydrate 3 g (Dietary Fiber 1 g, Sugars 0 g), Protein 1 g; Exchanges: 1 Vegetable; 1/2 Fat; Carbohydrate Choices: 0

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