Steaming vegetables cooks them quickly while retaining both their vibrant colors and nutrients. To steam broccoli and carrots, you need a vegetable steamer insert placed into a pot. This low tech method for steaming applies to other vegetables as well and even to fish and chicken. Opt for this cooking method for a healthy, no-fat-added way to prepare broccoli and carrots to serve as a supper time side.
Set the vegetable steamer or colander into the bottom of the saucepan.
Pour water into the pan so it covers the bottom of the pan and up the sides one to two inches, but does not come inside the steamer insert.
Break the broccoli into one-inch florets and cut the carrots into one-inch chunks.
Bring the water in the pot to a boil over medium high heat.
Put the carrots in the bottom of the steamer with the broccoli florets on top, and cover the pot of boiling water with the lid.
Steam the broccoli and carrots for 8 to 10 minutes, or until the carrots yield to gentle pressure from a knife inserted into them.