Steamed Vegetables With Miso-Ginger Dressing Recipe

If you’ve been burned by mushy steamed veggies in years past, this easy stovetop recipe is ready to wipe the slate clean. All you need is a deep pot and the belief that boiling water can transform crunchy fresh vegetables into a tender side dish (or even main!) you’ll want to eat again and again.

If you don’t have a dedicated steamer basket, you can fake it with a few inches of water and a heat-proof cooling rack. The recipe below lays out a medley of vegetables that work well together, but you should feel free to swap in whatever you like best. Any winter squash will do for the kabocha, but you could trade it for sliced sweet potatoes or beets. For the radishes and carrots, try quartered turnips, diced rutabagas, parsnips, and generally any similar root vegetable. For the broccolini, broccoli or cauliflower florets make an easy stand-in—or try brussels sprouts. In summer, swap in fresh zucchini and green beans. No matter what you use, the trick is in the timing: Denser vegetables (squash, tubers) will need a head start, so you’ll steam them for about 8 minutes before introducing the more docile ingredients. If you want to add in leafy greens, like bok choy, add them last and steam for just about 3 minutes. If steaming frozen vegetables, steam one type at a time, testing at 2-3 minute intervals until just warmed through and tender.

To finish, we’ve paired the veg with a ginger-miso dressing, but you could also toss them with a fresh herb vinaigrette, dress them in a Parmesan cream sauce, or simply drizzle them with a soy sauce glaze.