What is your go-to spice to jazz up steamed veggies?

[Anonymous]

Anonymous wrote:Balsamic vinegar

Yup second this, and add some fresh ground pepper.

[Anonymous]

Anonymous wrote:What's tony cachetes?

Creole seasoning. I've never tried it but then, DH prefers Zatarains. I put it on everything: veggies, eggs, I bake fish with a little of it and a sprinkle of olive oil, it's a great steak rub, mac and cheese, popcorn.... I could go on all day.

[Anonymous]

I like ginger on steamed veggies

[Anonymous]

I serve mine with soy sauce or tamari.

[Anonymous]

I broil instead. Then all I need is salt!

[Anonymous]

I like my veg roasted - adds a bit in calories with the oil, but you really only need a tablespoon or two for a whole tray of veg, and the roasting brings out so much more flavor without the need for extra spices.

[Anonymous]

Trader joes 21 seasoning salute!

[Anonymous]

depending on the veg: soy sauce

[Anonymous]

Make a mustard/lemon/oil (very little) sauce. Add minced garlic if you want. I put this on any steamed/blanched veg and it gets hoovered up.
Start with a table spoon of everything (not the garlic) then add more of each to taste while whisking. Keeps well in the fridge too.

[Anonymous]

I make my own dressing in a blender - but I have it with raw, not steamed, veggies:

cilantro, nuts, chili, garlic, ginger, fish sauce, rice wine vinegar, lime juice, a touch of honey.

[Anonymous]

balsamic

[Anonymous]

You should put some kind of fat on the veggies - or have some fat as part of the meal somewhere on your plate. Some vitamins are fat soluble and your body won't be able to use them without fat mixed in.

Here are my ideas:

butter!
balsamic vinegar and olive oil
ghee and braggs
sesame oil and soy sauce

Another benefit to adding fat is that it will lower the glycemic load of your meal - makes the stomach empty slower and so carbs get released into bloodstream at a more slow and steady rate.

[Anonymous]

Garam masala on cauliflower is delish, especially roasted with a bit of olive oil.

[Anonymous]

Anonymous wrote:There's a fabulous spice shop in Falls Church (online too) called Penzey's. I use a lot of their spices and herbs in all my cooking, and they have some great blends for veggie seasoning. In particular, I like Sunny Spain, Bonnes Herbes, Bouquet Garni, Shallot Pepper. All are salt-free (so I can control the amt) and have several different herbs in them- lots of thyme, tarragon, pepper, lemon zest, garlic and sometimes rosemary or basil. I like all of those on my veggies, so getting a blend to quickly shake over the pan saves me time.

+1

I love Penzys!! My favorite of all their spices is the Florida Seasoned Pepper. Salt-free and perfect on steamed veggies.

http://www.penzeys.com/cgi-bin/penzeys/p-penzeysfloridaseason.html

[Anonymous]

My mother in law always sprinkled a little butter and nutmeg on her green beans. It's surprisingly good.