Meal Prep Steamed Vegetables

Name: Meal Prep Steamed Vegetables
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: about 2 cups of each vegetable
Ingredients: 12 ounces broccoli florets (from 1 medium crown; about 2 cups); 12 ounces green beans, trimmed (about 2 1/4 cups); 12 ounces cauliflower florets (from 1 medium crown; about 2 cups); 12 ounces carrots, cut into 1/4-inch slices (from about 3 large carrots; about 2 cups); 12 ounces sweet potatoes, peeled and cut into 1-inch cubes (from about 2 sweet potatoes; about 2 1/4 cups); 12 ounces butternut squash (or any other hard squash), peeled and cut into 1-inch cubes (from 1/2 medium butternut squash; about 2 1/4 cups); 12 ounces medium creamer potatoes (6 to 8 potatoes)

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Level: Easy

Total: 1 hr 15 min
Active: 1 hr 15 min

Yield: about 2 cups of each vegetable

When it comes to prepping for the week ahead, we love cooking off lots of veggies so we can reach for them instead of something less healthy in the scramble of making a weeknight meal. Blanching a vegetable in boiling water and then plunging it in an ice bath is great when you're making just one kind. But for a large-scale production, our go-to method is steaming. You can use the same water for multiple batches, steaming one vegetable after the next. The result: a rainbow of perfectly cooked vegetables at the ready for grain bowls, pastas, salads, frittatas and more.

Level: Easy

Total: 1 hr 15 min
Active: 1 hr 15 min

Yield: about 2 cups of each vegetable

Ingredients

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12 ounces broccoli florets (from 1 medium crown; about 2 cups)

12 ounces green beans, trimmed (about 2 1/4 cups)

12 ounces cauliflower florets (from 1 medium crown; about 2 cups)

12 ounces carrots, cut into 1/4-inch slices (from about 3 large carrots; about 2 cups)

12 ounces sweet potatoes, peeled and cut into 1-inch cubes (from about 2 sweet potatoes; about 2 1/4 cups)

12 ounces butternut squash (or any other hard squash), peeled and cut into 1-inch cubes (from 1/2 medium butternut squash; about 2 1/4 cups)

12 ounces medium creamer potatoes (6 to 8 potatoes)

Directions

Fill a large pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat. Alternatively, use a pasta pot with the steamer insert.
Add the broccoli, cover and cook until bright green and still crisp, 3 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
Add the green beans, cover and cook until bright green and still crisp, 3 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
Add the cauliflower florets, cover and cook until tender yet still crisp in the middle, 4 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
Add the carrot slices, cover and cook until tender yet still crisp, 4 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
Add the sweet potatoes, cover and cook until soft and yielding when pierced with the tip of a knife, about 10 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
Add the butternut squash, cover and cook until soft and yielding when pierced with the tip of a knife, about 10 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
Add the potatoes, cover and cook until soft and yielding when pierced with the tip of a knife, about 15 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.