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Steamed Spring Vegetables with Toasted Bread Crumbs

Steamed Spring Vegetables with Toasted Bread Crumbs

Prep time 20 minutes
Cook time 10 minutes
Ready in 30 minutes
Makes 4 servings


  • 1/2 (16 oz) pkg frozen edamame, thawed
  • 1/2 (12 oz) bag fresh green beans
  • 1/2 (12 oz) bag of fresh green peas
  • 1/2 (12 oz) pkg fresh sugar snap peas
  • 4 slices stale or lightly toasted white bread
  • 2 tablespoon extra virgin olive oil
  • 1 (0.75 oz) pkg fresh mint
  • 1 lime


1. Remove the edamame from the 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 green beans, covered, for 5 minutes. Add the edamame, peas and sugar snaps and steam another 7-10 minutes, or until vegetables are tender.
2. While vegetables are steaming, whiz the bread in a 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 bread crumbs. Season with salt (in moderation)
and pepper.
3. Transfer the vegetables to a warm serving bowl. Sprinkle with 1-2 tablespoon lime juice and salt (in moderation). Sprinkle over the bread crumbs and garnish with the remaining mint leaves.


Per serving: 170 calories, 10g fat, 1g saturated fat, 0mg cholesterol, 11mg sodium, 15g carbohydrate, 8g fiber, 7g sugar, 9g protein