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Steamed Vegetables with Chile-Lime Butter

steamed vegetables with chile-lime butter Side Dish
Steamed Vegetables with Chile-Lime Butter
  • Prep 20 min
  • Total 20 min
  • Servings 6

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

Updated February 16, 2010

Ingredients

  • 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

Steps

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  • 1
    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.
  • 2
    In 4-quart saucepan, place steamer basket. Add 1 cup water; heat to boiling.
  • 3
    Add cut-up vegetables to basket; cover and cook 4 to 5 minutes or until crisp-tender.
  • 4
    To serve, place vegetables in serving bowl. Add butter mixture; toss gently to coat.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
60
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
240mg
10%
Potassium
150mg
4%
Total Carbohydrate
3g
1%
Dietary Fiber
1g
5%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
35%
35%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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