Steamed Vegetable Cooking Chart
Some people consider vegetables overcooked if you can’t break a tooth on them; others like them as soft as pudding. This chart gives approximate cooking times for popular veggies that are somewhere in the middle—tender, yet firm.
Vegetable - Cooking Time
Artichoke - 40 to 50 minutes
Asparagus, thin stalks - 3 to 4 minutes
thick stalks - 6 to 7 minutes
Beets, whole - 30 to 35 minutes
Broccoli flowerets - 4 to 5 minutes
Brussels sprouts 7 to 11 minutes
Carrots, 1?4-inch slices - 6 to 8 minutes
whole baby - 4 to 5 minutes
Cauliflower flowerets - 4 to 6 minutes
Green beans - 4 to 5 minutes
Peas - 2 to 3 minutes
Potatoes (new), 1/2-inch slices - 12 to 15 minutes
Spinach - 4 to 5 minutes
Sweet potatos, 1-inch slices - 12 to 15 minutes
Zucchini, 1/4-inch slices - 4 to 5 minutes
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