Microwave Secrets: Perfect Steamed Veggies

Microwaves aren't just for the non-cook. They're capable of so much more than reheating leftovers or a quick defrost. Give the microwave the respect it deserves with some chef's tips from Fabio!


  • Veggies were made to be steamed in a microwave: they retain more minerals, make less mess, and keep their vibrant colors.
  • Your vegetables will cook more evenly if they are cut about the same size.
  • Add a little baking soda to keep colors bright.

Microwave Steamed VeggiesPerfectly Steamed Vegetables

Recipe by Fabio Viviani

Yield: 4 servings


4 oz carrots, peeled and sliced into ½-inch thick rounds

4 oz broccoli florets

4 oz cauliflower florets

8 asparagus spears, trimmed and cut into 1" pieces

½ tsp baking soda

¼ cup warm water

kosher salt and freshly ground black pepper

Parmesan cheese, for grating

extra virgin olive oil, for drizzling


Place vegetables in a large microwave-safe bowl.

In a small bowl, whisk the baking soda into the warm water, until dissolved.

Pour the water and soda mixture over the vegetables, and cover with plastic wrap or a microwave-safe lid.

Microwave on high for 4-5 minutes until perfectly steamed, maintaining a slight crunch.

Prefer softer vegetables? Microwave for an additional 1-2 minutes.

To serve, drain vegetables and place in a serving dish.

Season with salt and pepper.

Top with freshly grated Parmesan cheese and a drizzle of olive oil.