Thyme and Butter Steamed Vegetables

Ingredients

Water

1/4 cup

Black pepper

1/2 teaspoon, freshly ground

Salt

1/2 teaspoon

Fresh thyme leaves

1 tablespoon

Unsalted butter

2 tablespoons

Assorted vegetables (broccoli, carrots, cauliflower, zucchini)

4 cups, chopped into bite-sized pieces

Instructions

1. Start by preparing the vegetables. Thoroughly wash them under cold running water, then pat dry. Chop the vegetables into uniform, bite-sized pieces to ensure even cooking.
2. Heat a large skillet or pot over medium heat. Add the butter and allow it to melt completely.
3. Once the butter has melted, stir in the fresh thyme leaves. Let them sizzle for 1-2 minutes until they release their aromatic oils and infuse the butter.
4. Add the chopped vegetables to the skillet. Toss them gently in the thyme-infused butter, ensuring they're well coated.
5. Season the vegetables with salt and freshly ground black pepper. Toss once more to distribute the seasonings evenly.
6. Pour in the water, then cover the skillet with a lid. Allow the vegetables to steam for about 10-12 minutes. They should be tender, but still retain a slight crunch for the best texture.
7. After the vegetables are steamed to your liking, remove the skillet from the heat. Serve the vegetables hot as a delightful and healthy accompaniment to your main dish.