Tested till perfect Steamed Vegetables with Sage

Steamed Vegetables with Sage

Healthful and equally delicious served hot or at room temperature, this dairy-free dish is colourful and fresh-tasting.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2007

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 4 4carrotcarrots, peeled and cut into 1/2-inch (1 cm) chunks
  • 2 cups 2cupscauliflower floretcauliflower florets
  • 2 cups 2cupsbroccoli floretbroccoli florets
  • 2 cups 2cupssugar snap peasugar snap peas, trimmed
  • 2 tbsp 2tbspextra-virgin olive oil
  • 2 tsp 2tspminced fresh sage
  • 2 tsp 2tspwhite balsamic vinegar or wine vinegar
  • 1/2 tsp 1/2tspgrated lemon rind
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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In steamer or Dutch oven with 1 inch (2.5 cm) deep water, cover and steam carrots for 8 minutes.

Add cauliflower, broccoli and peas to basket; steam, covered, until tender-crisp, about 5 minutes.

Meanwhile, in small microwaveable bowl, whisk together oil, sage, vinegar, lemon rind, salt and pepper; microwave at high for 30 seconds or until warm. Serve over vegetables.

Nutritional Information Per each of 8 servings: about

cal 67 pro 2g total fat 4g sat. fat 1g
carb 7g fibre 3g chol 0mg sodium 94mg

% RDI:

calcium 3 iron 6 vit A 44 vit C 45
folate 16
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