Spiriteds, I was on my way to making a delicious roasted vegetable recipe for you when Fate intervened and said, “Oh, HAIL NO, you will not go down the roasted vegetable path, dear one. Not today.” Instead Fate suggested I steam this delicious concoction of herbs, vegetables, and olive oil for what became a healthy, mouthwatering Easy Paleo Quick-Steamed Vegetables recipe. And when Fate speaks, thou shalt listen because she has no time for our tomfoolery, acting like we know what we’re doing in the kitchen. But I’m a little slow on the draw and it took Fate a few times to finally reach my precious self in the name of a good recipe ya’ll will go bonkers over.
See, first I wanted to drizzle olive oil and herbs over raw vegetables. Fate was good with this, but K-Hubs was not in on this plan. So when I asked him to slice and dice the vegetables he threw them in the steam pot without even thinking.
After digging the softened vegetables out of the steam pot, I decided to work with them anyway. They could still be roasted, right? So I drizzled the softened veggies with olive oil, garlic, thyme, and sage. Oh dear Lord, that combo is for the ages, for ALL THYME!!!! #SeeWhatIDidThere #YeahYouSawIt
While waiting for the oven to heat up, I snuck a few bites. And by “a few” what I really mean is almost all of them. Fate hoped I’d perk up at that point and realize I already had my recipe. But, like I said, I’m slow to pick up when the clue phone is calling. So, I stuck the remainders from my impromptu snack-a-thon straight into the oven. I then congratulated myself on what would surely be a delicious roasted veggie recipe. Fate was near tears, wondering, “Why is this my portion? Why can’t I have nice things? Morgan. Morgan is the reason I can’t have nice things.”
After the vegetables roasted, K-Hubs and I sat down to munch, took one bite, looked at each other, and said, “Nope, they were better before roasting.”
“YES,” shouted Fate to no one in particular.
So, as the name implies, do not roast Easy Paleo Quick-Steamed Vegetables. Instead, steam the vegetables for just a matter of minutes, which we discovered were best as follows:
- Zucchini and yellow squash – steam for a few minutes, enough to warm the edges without mushing the middle
- Broccoli – about 7-10 minutes, at which point the florets will turn a vibrant green
- Cauliflower – about 13-16 minutes, at which point the florets will softened but remain firm
After steaming, set them aside to cool, and then add the olive oil, garlic, herbs, and sea salt. This makes THE PERFECT side dish, so let me share a tip. Serve it shortly after making. Easy Paleo Quick-Steamed Vegetables are the ideal addition to countless meals this holiday season. But to get best results, eat your Easy Paleo Quick-Steamed Vegetables while they are still in primo condition. Over time they’ll lose their delicious balance of soft, crunchy goodness.
To make the process even easier, especially if you are making this for the holidays, and your family is already at your doorstep while you’re still in your pajamas (just me???), buy pre-cut veggies and aim for equal-ish parts of each. If you have more than one little steamer dish, use it! K-Hubs had one from his single days, I had one from my single days, too, and then we got one with our new set of pots and pans. It’s not indulgent to have THREE little steamer thingys if they get the food on the table faster. Or maybe it is a little precious of us. All I’m saying is, whatever makes the recipe easier for you is the right choice. We will not complicate our vegetables.
As for Fate? I’m pretty sure she bought herself a tennis bracelet and took a vacation. And if she didn’t, she should have. Anyone tasked with looking over me and K-Hubs deserves all the bracelets, all the diamonds, all the vacations. Facts.
- 2 heads broccoli, chopped into florets
- 1 head cauliflower, chopped into florets
- 1 zucchinin, sliced
- 1 yellow squash, sliced
- ¼ cup olive oil
- 2 cloves garlic, pressed
- 2 teaspoons thyme
- 1 teaspoon sage
- ¼ teaspoon sea salt
- Coarse black pepper as desired
- Quick-steam vegetables (see notes for times) and set aside to cool.
- Combine olive oil, garlic, thyme, sage, and sea salt and pour over cooled vegetables.
- Garnish with coarse black pepper and serve immediately.