Stir fry with chicken, mushrooms, broccoli and peppers. Chinese food.

Steaming vegetables is an excellent way to preserve the taste and nutrients. Most of the time vegetables are steamed using a steamer on the stovetop or in the microwave. However, vegetables can be steamed in the oven without much extra work. Steaming vegetables in the oven saves you from having to use a pan or pans to cook sides or extras for entrees.

Cut a piece of aluminum foil large enough to hold all the vegetables you will steam.

Get a cutting board and knife ready to use.

Chop vegetables to desired portions and place on aluminum foil. Make sure they are uniform in size so that they will cook in the same amount of time.

Place another sheet of foil on top with the shiny side down. Fold in or twist both ends to seal it together for steaming purposes. Leave some room for steam to cook vegetables.

Place the sealed vegetables on a baking sheet in the oven for 10 to 15 minutes at 400 degrees. If vegetables are not steamed completely, place them back in the oven in increments of five minutes until they reach the desired doneness.

Take steamed vegetables out of the oven, and mix them with a cooked entree or serve as a side dish.


Allow steamed vegetables to cool before serving to prevent burns.

To add some flavor to the vegetables, toss in salt, pepper, garlic, fresh herbs, olive oil or lemon juice before folding up the aluminum foil.


Beware of the steam when you remove the vegetables from the oven as it can cause burns.