First, wash your vegetables!

If you’re using bigger veggies or a mixture of different types, cut them into manageable pieces of roughly the same size.
Place them into a microwave-safe dish.
Add 1-2 tablespoons of water (a little more if you’re steaming multiple portions).
Place in the microwave and pop a lid on top to keep the steam in.
Microwave on high! Firmer vegetables like turnips or potatoes may take 6-8 minutes, and softer, moister veg like broccoli will take less – around 4 minutes. Leafy greens like spinach may only take 3!
Check your veg is tender but still crisp (not soggy) and season to taste.

All vegetables will have different cooking times depending on their size and thickness. Below you will find some of the more commonly steamed vegetables and their cooking times for both stovetop and microwave steaming.

Asparagus: On the stovetop, asparagus is steamed approximately 4 minutes for thin spears. Add an extra minute or two for thicker spears. The time for asparagus steamed in the microwave is about the same—4 to 6 minutes.
Broccoli: Steam broccoli florets on the stovetop for about 3 to 8 minutes. Look for a dark color change and you will know when the broccoli is done. In the microwave, allow broccoli florets to steam 3 to 5 minutes.
Brussels Sprouts: On the stovetop, Brussels sprouts should be steamed approximately 10 minutes. In the microwave, Brussels sprouts cook more quickly, in about 7 minutes.
Carrots: Carrots that are sliced about 1/4-inch take about 6 to 8 minutes when steamed on the stovetop, and about 5 minutes in the microwave.
Cauliflower: Cauliflower florets will steam on the stovetop in about 6 minutes. For microwave steaming, cook cauliflower for 3 to 4 minutes.
Green Beans: Steam green beans on the stovetop for about 3 to 5 minutes, and 3 to 4 minutes in the microwave.
Peas: Peas steamed on the stovetop take about 3 minutes. In the microwave, steam peas for 1 to 2 minutes.
Zucchini: On the stovetop, steam zucchini for 6 to 7 minutes, and 6 to 8 minutes in the microwave.