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Steamed Vegetables with Chile-Lime Butter

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By Betty Crocker Kitchens
Updated Feb 16, 2010
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Kids of all ages will gobble up their veggies when topped with a citrus-pepper butter.

Steamed Vegetables with Chile-Lime Butter

  • Prep Time 20 min
  • Total 20 min
  • Servings 6
  • Ingredients 7
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Ingredients

  • 2 tablespoons butter or margarine
  • 1 small clove garlic, finely chopped
  • 1 teaspoon grated lime peel
  • 1 teaspoon finely chopped serrano or jalapeño chile
  • 1/2 teaspoon salt
  • 1 tablespoon fresh lime juice
  • 3 cups cut-up fresh vegetables, such as broccoli florets, cauliflower florets and/or sliced carrots

Instructions

  • Step 
    1
    In 1-quart saucepan, melt butter over low heat. Add garlic; cook and stir about 20 seconds. Add lime peel, chile, salt and lime juice; mix well. Set aside.
  • Step 
    2
    In 4-quart saucepan, place steamer basket. Add 1 cup water; heat to boiling.
  • Step 
    3
    Add cut-up vegetables to basket; cover and cook 4 to 5 minutes or until crisp-tender.
  • Step 
    4
    To serve, place vegetables in serving bowl. Add butter mixture; toss gently to coat.

Nutrition

60 Calories
4g Total Fat
1g Protein
3g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
60
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
240mg
10%
Potassium
150mg
4%
Total Carbohydrate
3g
1%
Dietary Fiber
1g
5%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
35%
35%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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