Steamed Vegetables with Chile Lime Butter
Brighten up your plate with a burst of vibrant flavors in this simple yet irresistible recipe for Steamed Vegetables with Chile Lime Butter. Perfectly tender broccoli, cauliflower, carrots, and green beans are steamed to crisp-tender perfection, then drizzled with a luscious, zesty sauce made from melted unsalted butter, fresh lime juice, aromatic garlic, and a touch of smoky chili powder. A sprinkle of cilantro adds a fresh pop of color and flavor, making this dish a feast for both the eyes and the palate. Ready in just 25 minutes, this versatile side dish packs a refreshing citrusy kick and a subtle warmth, pairing beautifully with grilled proteins or standing alone as a light, healthy main course. Whether you're meal prepping for the week or hosting a dinner party, these steamed vegetables with chile lime butter are the perfect way to elevate your vegetable game!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Carrot, sliced into thin rounds
- 2 cups Cauliflower florets
- 1 cup Green beans, trimmed
- 4 tablespoons Unsalted butter
- 1 whole Lime, zested and juiced
- 1 teaspoon Chili powder
- 1 clove Garlic, minced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Prepare your vegetables by washing them thoroughly and cutting them into bite-sized pieces (e.g., broccoli and cauliflower florets, sliced carrots, and trimmed green beans).
Set up a steaming setup by filling a pot with about 1-2 inches of water and placing a steamer basket inside. Bring the water to a simmer over medium heat.
Add the broccoli, carrots, cauliflower, and green beans to the steamer basket. Cover with a lid and steam for 7-10 minutes or until the vegetables are tender but still have some crunch.
While the vegetables are steaming, make the chile lime butter. In a small saucepan, melt the butter over low heat.
Stir in the lime zest, lime juice, chili powder, minced garlic, salt, and black pepper. Cook for 1-2 minutes, stirring constantly, until the mixture is well combined and aromatic. Remove from heat.
Transfer the steamed vegetables to a large bowl or serving platter. Drizzle the chile lime butter over the vegetables and toss gently to coat evenly.
Garnish with freshly chopped cilantro, if desired. Serve immediately as a side dish or light main course. Enjoy!
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1446 mg | 63% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 18.1 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1446 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
