How to Steam Vegetables in the Oven

By Randall Pruitt

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.

Chop vegetables so they steam much faster.
The aluminum foil will hold in heat so the vegetables stay hot.

Step 1

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

A chef or santoku knife is the best choice for chopping vegetables.

Step 2

Get a cutting board and knife ready to use.

Chop vegetables smaller if you want to add them to entrees.

Step 3

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.

Seal the vegetables tightly so steam is not lost.

Step 4

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.

A flat baking sheet is the easiest way to steam vegetables in the oven.

Step 5

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.

Steamed vegetables are a heart healthy side to serve with any entree.

Step 6

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