Steamed Vegetables with Dill Recipe

vegetables cooking

This is a tasty side dish that is flexible and takes only minutes to make. Try different vegetables each time you make this dish.


  • 3 cups fresh chopped vegetables (carrots, parsnips, radishes, broccoli, cauliflower or zucchini)
  • 4 cups water
  • 1 tablespoon fresh chopped dill leaves or 2 tablespoons dried dill leaves
  • 1 teaspoon garlic powder
  • 1 dash of salt
  • 2 tablespoons butter or margarine


  1. Chop vegetables. Dense vegetables (like carrots) should be chopped into thin slices so that they are done at the same time as soft vegetables (like zucchini).
  2. Add vegetables to steamer basket and cover with a lid.
  3. Set vegetables aside once they have steamed for 5 minutes.
  4. In a separate saucepan, melt butter or margarine on low heat.
  5. Stir dill, garlic and salt into butter for 1 minute.
  6. Transfer vegetables into a serving bowl and toss in herb mixture.
  7. Serve immediately.

Storage and Use

Leftovers must be refrigerated in a covered dish for a few days. Leftovers may be frozen for up to 6 months.

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