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Parmesan Steamed Vegetables

Diet.Chef's picture
  Bias sliced carrots 1 Cup (16 tbs)
  Cauliflower flowerets 2 Cup (32 tbs) (1/3 Medium Head)
  Green pepper 1 Small, cut into rings
  Butter/Margarine 2 Tablespoon
  Ground nutmeg 1⁄8 Teaspoon
  Grated parmesan cheese 2 Tablespoon
  Snipped parsley 1 Tablespoon

Place carrots in steamer basket.
Sprinkle with salt, if desired.
Place basket over boiling water.
Cover and steam for 8 minutes.
Add cauliflower to carrots in basket; cover and steam 10 minutes more.
Halve any large pepper rings.
Add pepper rings to vegetables in basket; cover and steam for 3 to 5 minutes more or till all vegetables are tender.
Meanwhile, in small saucepan melt butter or margarine; stir in nutmeg.
Transfer vegetables to serving bowl; drizzle with melted butter mixture.
Sprinkle with the grated Parmesan cheese and snipped parsley

Recipe Summary

Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 471 Calories from Fat 297

% Daily Value*

Total Fat 34 g52.1%

Saturated Fat 20.9 g104.5%

Trans Fat 0 g

Cholesterol 90.9 mg30.3%

Sodium 621.2 mg25.9%

Total Carbohydrates 29 g9.6%

Dietary Fiber 10.5 g41.9%

Sugars 13.3 g

Protein 18 g36.1%

Vitamin A 476.7% Vitamin C 301%

Calcium 45.6% Iron 15.2%

*Based on a 2000 Calorie diet

Parmesan Steamed Vegetables Recipe