Steamed Winter Vegetables

This recipe takes eating the rainbow to a whole new level. Adding colorful root vegetables and squashes up the nutrition level and adds to the delicious flavor of this healthy vegetable side. As a base, it lends itself to all types of other flavors including garlic, soy or fish sauce, and an array of herbs. This simple version pairs great with my lemon sole pinwheel recipe.

To get the vegetables to cook evenly, be sure cut them all roughly the same size. The size of brussels sprouts is my guide to how small I should cut the pumpkin, carrots, and potatoes.


Makes 4 servings

  • 1 cup
    small Brussels sprouts (whole)
  • 1 cup
    yukon gold potatoes diced
  • 1 cup
    kabocha squash diced 1 tbsp.
  • 1 tbsp
    Healthy On You® Provence You've Been Gone spice blend
  • 2 cups
    vegetable stock
  • 2 tbsp
    olive oil
  • Healthy On You® Bohemian Rosemary sea salt and pepper to taste


  1. Boil or steam the vegetables in individual batches for 3-5 minutes until cooked but still a little firm. If using a steamer basket, keep an eye on the water level so you don’t run low before you are finished.
  2. Once all the vegetables are all steamed and set aside, heat a medium-sized saucepan then add the olive oil, and Provence You've Been Gone spice blend and let cook for one minute.
  3. Add the stock and bring to a boil. Continue cooking uncovered, until the stock is reduced by half, then add in all the vegetables.
  4. Cook with the lid on and the flame on low for 5-7 minutes until all the vegetables are tender and the color is still bright.
  5. Season with Bohemian Rosemary sea salt and pepper and serve immediately.
Samantha Binkley