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Steamed Spring Vegetables with Toasted Breadcrumbs

Breadcrumbs with lime and mint add freshness and flair to spring veggies.

Serves 4
Ready in 30 mins
Prep time 20 mins
Cooking time 10 mins
250 calories per serving


> 1/2 (16 oz) package frozen shelled edamame, thawed
> 1/2 (12 oz) bag fresh green beans
> 1/2 (12 oz) bag fresh green peas
> 1/2 (12 oz) package fresh sugar snap peas
> 4 slices stale or lighty toasted white bread
> 2 tbsp extra virgin olive oil
> 1 (.75 oz) package fresh mint
> 1 lime


Remove the edamame from package and set aside in a bowl. Slice the beans diagonally. Add 2-3 inches of water to a saucepan with a steamer insert or steamer basket and bring to a boil. Steam the string beans, covered, for 5 min. Add the edamame, peas and sugar snaps and steam another 7-10 min., or until vegetables are tender.
While vegetables are steaming, whiz the bread in food processor until you get fine crumbs. Heat the oil in a skillet and add the bread crumbs, tossing until golden brown. Finely chop half of the mint. Zest and juice the lime and add the zest to the breadcrumbs. Season with salt (in moderation) and pepper.
Transfer the vegetables to a warm serving bowl. Sprinkle with 1-2 tbsp lime juice and salt (in moderation). Sprinkle over the breadcrumbs and garnish with the remaining mint leaves.

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