Thoroughly rinse all selected vegetables under cold running water. Cut the denser options such as carrots, cauliflower, and broccoli into evenly sized pieces to ensure uniform steaming. Delicate vegetables like bell peppers or frozen peas should be added closer to the end of cooking to avoid over-softening. Frozen vegetables can be used directly from the freezer without thawing.

Fit a steamer basket into a large pot and pour in 1 to 2 inches of water—just enough so that it sits below the base of the steamer. Set the pot over medium-high heat and bring the water to a vigorous boil.

Once the water is bubbling, gently place the prepared vegetables into the steamer basket. For best results, stagger the addition of vegetables based on their density. Begin with firmer items like carrots, broccoli, and cauliflower, letting them steam for a few minutes before layering in the more delicate vegetables such as green beans, zucchini, or bell peppers. Cover the pot tightly with a lid to trap the steam and cook until the vegetables are tender-crisp—cooked through but still retaining slight firmness. Cooking time will vary from 3 to 10 minutes depending on the type and size of the vegetables. Test doneness by piercing with a fork.

Using tongs or a spoon, carefully transfer the steamed vegetables into a wide serving bowl. Sprinkle generously with salt and freshly cracked black pepper. Add dollops of sour cream across the top so it gently melts over the warm vegetables. For added brightness and freshness, garnish with chopped dill, chives, or parsley. Finish with a squeeze of lemon juice if desired. Serve hot as a vibrant, comforting side dish.