Microwaved Steamed Carrots Recipe • Steamy Kitchen Recipes Giveaways (2024)

FAQs

Why are my carrots sparking in the microwave? ›

Dense vegetables such as green beans, carrots, and green peppers have a higher amount of minerals in them than other food items. These minerals include iron, magnesium, and selenium. The minerals act like tiny pieces of metal and create arcing effects in a microwave.

No matter which way you cook them, carrots are a healthy choice. Steaming is a slightly better pick since the carrots don't lose as many of their nutrients to the water. (Steaming is also more environmentally friendly since it uses less water.)

Cover the pot with a lid, such that most of the steam gets trapped inside. Cook for 5-6 minutes and then check. Toss the veggies and close the lid again. On an average, vegetables usually take 8-10 minutes to steam, but it also depends on the type of vegetable and can take lesser time as well.

Microwave on high for 3-5 minutes, depending on the strength of your microwave and the size of the carrot pieces. Check the carrots every minute or so and stir them to ensure even cooking. Once the carrots are tender, remove them from the microwave and drain any remaining water. Season the carrots as desired and enjoy!

If you're looking for a quick and easy side dish that's both healthy and delicious, microwaved steamed carrots might be your best bet. While simple steamed carrots can be delicious on their own, you can also spruce them up with your favorite spices and flavors.

Broccoli

Apparently our favorite cruciferous vegetable doesn't fare so well in the microwave (yep, this one surprised us, too). That's because when compared with other methods of cooking, microwaving broccoli destroys more nutrients.

You don't want to put carrots in the microwave. "Arcing is sparks produced inside the microwave from the microwave's reaction with metallic materials. Carrots may contain minerals from the soil that can cause this spark," she says. And the same goes with hot dogs!

Microwave cooking is more energy efficient because it sends nearly all of its energy into the food. It also retains the vegetable's overall nutrients better than stovetop or oven cooking. Steaming carrots in the microwave is quicker! No need to wait for water to boil, dirty a pot and take up a stove burner.

Steam cooked carrots retained practically all of their nutrients whereas boiling or baking degrades some of them. Like carrots and other vegetables, contains some water-soluble nutrients that dissolve into water when boiled.

Your body has an easier time absorbing the carotenoids in carrots if you eat them cooked rather than raw. Cooking breaks down the vegetable's cell walls, making its nutrients more available. Of course, how you cook them matters—boiling vegetables can leach out nutrients, so it's better to steam, sauté, or roast.

How do you steam in the microwave? ›

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.

Although raw carrot slices go well with a dip, cooked carrots are softer and easier to chew. But that's not the only benefit of heating the vegetable. Carrots provide more antioxidants when boiled or steamed than when eaten raw, according to a January 2008 report in the Journal of Agricultural and Food Chemistry.

Whether you decide to peel a carrot or not is up to you. From our tests, there is perhaps only one time when it makes sense to always peel; that is, when you're steaming. The peel of steamed carrots can be tough, dry, and extra chewy.

Place the carrots in a microwave-safe dish and add a few tablespoons of water, just so it covers the bottom of the dish. Cover the dish with a lid or microwave-safe plastic wrap, leaving a small vent for steam to escape. Avoid using a metal bowl in the microwave.

Micro-Steaming Vegetables. To micro-steam, lay vegetables in a single layer on a microwave-safe plate. Cover them with a triple layer of damp paper towels. Microwave on high heat until the vegetables are tender, two and a half to six minutes, depending on the power of your microwave.

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.