Steamed baby potatoes, carrots, and peas make a simple vegetable side finished with fresh dill and black pepper. The potatoes provide a tender base, while carrots and peas add sweetness and color. Olive oil or melted butter coats the vegetables, and optional lemon juice adds a sharper finish.
The vegetables go into the steamer in stages: potatoes first, carrots next, and peas near the end. This gives the potatoes time to soften without overcooking the peas. Toss gently with the seasonings while warm and serve alongside your main dish.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Steamed Baby Potatoes, Carrots, and Peas with Dill
Steamed baby potatoes, carrots, and peas tossed with fresh dill, black pepper, and olive oil or butter. A simple vegetable side dish ready in 30 minutes.
Ingredients
Equipment
Vegetable Steamer
Cooking Instructions
- Add water to the steamer pot, keeping it below the basket. Bring to a boil
- Add the baby potatoes, cover, and steam for 10 minutes. Add the sliced carrots and continue steaming for 6-8 minutes, adding the peas during the final 2-3 minutes of that time
- Check that the potatoes and carrots are tender with a fork.
- Transfer the vegetables to a large serving bowl.
- Drizzle with olive oil or melted butter.
- Sprinkle with chopped fresh dill, salt, and black pepper.
- Add the lemon juice if using and toss gently to coat.
- Serve warm as a vegetable side dish
Nutrition
Notes
• Choose similarly sized baby potatoes. Halve larger ones so the pieces cook at a similar rate.
• Slice the carrots evenly and check both potatoes and carrots for tenderness before finishing.
• Keep the water below the steamer basket and the lid on between additions. Check that the pot does not boil dry.
• Add peas near the end of cooking to avoid overcooking them. Frozen peas may briefly slow the steaming, so check that they are heated through.
• Add the fresh dill after steaming to preserve its fresh flavor. Toss gently so the tender potatoes remain intact.
• Olive oil gives a dairy-free version; butter gives a richer finish. Add the optional lemon juice gradually and taste before adding more.