Though technically all vegetables can be steamed, certain vegetables steam better than others, and all of them steam at different rates. Broccoli, cauliflower, carrots, asparagus, artichokes, and green beans will all turn out nicely and are standard steaming fare. But if you want to get creative, throw in some potatoes or radishes, too! Here's a brief rundown on steaming times:  Asparagus: 7 to 13 minutes, or 4 to 7 minutes if you cut up the spears into short pieces Broccoli: stalks for 8 to 12 minutes, florets for 5 to 7 minutes Carrots: 7 to 12 minutes, depending on their size and how much you cut them up Cauliflower: 5 to 10 minutes for florets Corn on the cob: 7 to 10 minutes Green beans: 5 to 7 minutes  Potatoes, sliced: 8 to 12 minutes Spinach: 3 to 5 minutes Since some veggies take longer to steam than others, it’s a good idea to keep them separate when you cook them. That way, you won’t end up with some vegetables that are limp and soggy, while others are still crunchy and raw in the middle. You can cook different types together, but you may need a way to keep them separate in the steamer so you can easily remove the faster-cooking vegetables as soon as they’re done.  For example, potatoes will take much longer to steam than green beans, so it’s best not to mix them up while you’re steaming them. You can also speed up the cooking time of denser vegetables by cutting them up into smaller pieces.
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