Steaming Veggies: Can They Be Cooked In The Oven?

Steamed vegetables are a great way to retain colour, flavour, texture, and nutritional content. While stovetops and steamer baskets are the easiest method, you can also steam vegetables in the oven. To do this, place a sheet of foil in a roasting pan, add another sheet over the first one, and fold in or twist the ends to form a seal. Leave an opening for the vegetables, place them into the parcel, seal the final end, and bake for 10-15 minutes at 400 degrees Fahrenheit.

How to steam vegetables in the oven

Steaming vegetables is a great way to cook them without losing their colour, flavour, texture, and nutrients. Here is a step-by-step guide on how to steam vegetables in the oven.

Firstly, preheat your oven to a low temperature of approximately 200ºF. While the oven is heating up, fill a large pot or roasting pan with about half an inch of water and place it inside the oven. You can also boil the water on a stovetop before transferring the pot to the oven, saving some time.

Next, prepare your vegetables. It is important to cut them into uniform sizes so that they cook evenly. Different types of vegetables have different cooking times, so if you are steaming multiple varieties, add the longer-cooking veggies first and then the quicker-cooking ones after a few minutes. Alternatively, cut denser vegetables, such as carrots, into slightly smaller pieces so that they cook faster and finish at the same time as more tender vegetables, like broccoli.

Once the oven has reached the desired temperature, carefully remove the pot and place a baking rack or steamer basket over the top, ensuring it doesn't touch the water. You can also use a heat-proof plate or a small baking rack/splatter guard placed on top of three equally-sized balls of aluminium foil. Add your vegetables to the rack/plate in a single layer.

Cover the pot and rack/plate with aluminium foil to prevent steam from escaping, then place it all back in the oven and let the vegetables steam. The cooking time will depend on the type of vegetables you are steaming, but remember to avoid over-steaming them. Set a timer and start checking the vegetables after a few minutes. They are done when they can be easily pierced with a paring knife and are still slightly crunchy, as they will continue to cook in the residual heat.

Once they are cooked to your liking, carefully remove the foil and take out the rack/plate of vegetables. You can season them with a little olive oil or butter, salt, and a squeeze of lemon, if desired. Enjoy your perfectly steamed veggies!

Preparing vegetables for steaming

Choose Your Vegetables

Firstly, select the vegetables you want to steam. Most vegetables can be steamed, but some of the best options include broccoli, spinach, cauliflower, asparagus, carrots, green beans, artichokes, and potatoes. Avoid steaming large chunks of hard vegetables such as potatoes, squash, or celeriac, as these may not cook evenly.

Cut the Vegetables

Cut the chosen vegetables into uniform, bite-sized pieces. This ensures that they cook evenly and at the same rate. For root vegetables like carrots, slice them into smaller chunks unless you're using baby carrots. Cauliflower and broccoli should be broken into florets.

Seasoning

It is best to season the vegetables after they are cooked. You can use butter, salt, olive oil, fresh herbs, or spices.

Choose Your Steaming Method

There are several ways to steam vegetables, and you can choose the one that best suits your equipment and preferences:

• Stovetop Steaming: This is the most common method. Use a pot with a steamer basket, or a metal colander or strainer, and fill it with about half an inch to an inch of water. Place the vegetables in the steamer basket or strainer, making sure they are in a single layer. Bring the water to a boil, then reduce the heat and cover the pot to trap the steam. Check the vegetables frequently to prevent overcooking.
• Oven Steaming: For this method, you'll need a roasting pan with a rack, or a large pot and a baking rack. Preheat your oven to a low temperature (around 200°F). Place the vegetables in a single layer on the rack and pour about half an inch of boiling water into the pot. Cover the entire setup with aluminium foil to trap the steam and place it in the oven until the vegetables are cooked.
• Microwave Steaming: Place the vegetables in a microwave-safe bowl with 2-3 tablespoons of water. Cover the bowl with a plate or microwave-safe lid and microwave on high for the recommended steaming time.

Timing

The timing will depend on the type of vegetable and the size of the pieces. As a general rule, denser vegetables like carrots and potatoes will take longer (around 8-20 minutes), while more tender vegetables like broccoli and asparagus will cook faster (3-7 minutes). Always check the vegetables frequently to prevent overcooking and remove them from the heat when they still have a slight crunch.

Steaming vegetables in a pan

Steaming vegetables is a great way to cook them without losing taste and nutrients. Here is a guide on how to steam vegetables in a pan without a steamer.

First, choose a suitable pot or pan. It should have a hermetically sealing lid, allowing condensate to build up inside. The pot should also be large enough to fit the amount of vegetables you wish to cook. For most vegetables, a medium-sized pan with around 2 inches of water will suffice. If you are using a steamer insert, ensure it fits snugly over the top of the pan with small holes in the bottom.

Next, prepare your vegetables. Wash and scrub them to remove any dirt, bacteria, or pesticides. Cut the vegetables into uniform, bite-sized pieces. Some vegetables, like artichokes and green leafy vegetables, can be kept whole.

Now, it's time to start steaming. If using a steamer insert, place it over the pan, ensuring it doesn't touch the bottom. Fill the insert with the vegetables. If steaming without an insert, simply add the vegetables to the pan. Layer the vegetables, placing those with longer cooking times at the bottom and the quicker-cooking ones on top. For example, potatoes can go at the bottom, followed by cauliflower, and then broccoli.

Add water to the pan. The amount of water will depend on your pot and lid. As a general guideline, add enough water to fill about one-quarter to half of the saucepan. The water should be shallow and not touch the vegetables. Bring the water to a boil, then reduce the heat to low. Cover the pan to contain the steam and cook until the vegetables are tender. Check the vegetables regularly to prevent overcooking.

Once the vegetables are soft and tender, they are ready to be served. Remove them from the pan, season if desired, and enjoy!

By following these simple steps, you can easily steam vegetables in a pan without the need for a steamer. Enjoy your perfectly cooked, nutritious veggies!

Steaming vegetables in the microwave

Preparing the Vegetables:

• If using frozen vegetables, take them out of the freezer to thaw. This can be done by leaving them on the counter for a few hours or soaking the package in warm water for about 30 minutes. Fresh vegetables do not need to be thawed.
• Wash the vegetables under lukewarm water, using a kitchen scrubbing brush if necessary to remove any dirt. Frozen, packaged vegetables do not need to be washed.
• Cut the vegetables into serving-size chunks, ideally no more than 2 inches (5 cm) long. Cutting the vegetables into similar-sized pieces ensures even cooking.

Placing Veggies in a Bowl for Steaming:

• Put the cut vegetables into a large, microwave-safe bowl or dish. If using a glass baking pan, ensure it is microwave-safe.
• Arrange the vegetables in a single layer at the bottom of the bowl. If you have more vegetables, plan to steam them in separate batches.
• Add a thin layer of water to the bowl, just enough to cover the bottom. Leafy greens like spinach will need less water, while thicker veggies like carrots will need more.
• Cover the bowl with microwave-safe plastic wrap, leaving one corner open to vent and prevent the plastic from popping. Alternatively, use a large porcelain, stoneware, or ceramic plate as a cover.

Steaming the Vegetables:

• Place the covered bowl of vegetables in the microwave and set it to "high."
• Microwave for two minutes initially and then adjust the timing based on the type and amount of vegetables. Firmer and denser vegetables will take longer to cook.
• Check the vegetables and, if they are still firm, turn them over with a fork and microwave for another four minutes. Repeat this process in four-minute intervals until the vegetables are tender.
• The vegetables are ready when they can be easily pierced with a fork and are tender but still crisp. Season to taste and serve!

The benefits of steaming vegetables

Yes, you can steam vegetables in the oven! Here's what you'll need to do:

Get a roasting pan with a rack, or a large pot and a baking rack. Heat your oven to a low temperature of about 200ºF. Bring a teapot of water to a boil and pour about half an inch of water into the large pot. Place the veggies in a single layer on the baking rack and put the rack over the pot. Cover the whole thing with aluminium foil to prevent steam from escaping and place the pot in the oven until the veggies are steamed.

Now that we've answered that, let's get into the benefits of steaming veggies!

Steaming vegetables is a great way to cook them without using any added fat, such as oil for frying. It's also a healthier alternative to boiling, which can leach nutrients from the vegetables. Steaming can even increase the nutrient density and absorption of certain vegetables, like asparagus. For example, steaming carrots can help break down their cell walls, releasing carotenoids or precursors to vitamin A.

Steaming is also a great way to prepare frozen vegetables. It's one of the best ways to preserve their nutrients, as they are typically frozen at their peak. There's no need to thaw most vegetables before steaming, but those with a higher moisture content, like spinach, should be gently defrosted first.

Another benefit of steaming is that it's a gentle cooking method that doesn't overheat the food, resulting in a better texture. The food comes out soft, tender, and fluffy, with a good flavour. It's also ideal for those with weak digestion, such as the elderly and sick, as it's easy to digest.

Lastly, steaming is a simple and convenient way to cook vegetables. While it does take longer than some other methods, it doesn't require constant attention. You can steam veggies on the stovetop in a steamer basket, or even in the microwave if you're short on time.

Frequently asked questions