To the steamer basket insert, add the onions and Brussels sprouts. Set your temperature to medium-high. As soon as the water starts to steam, start your timer for 4 minutes.
Next add the carrots and mushrooms. Steam for 2 minutes.
Add the broccoli, cauliflower, and green beans. Steam for 2-4 minutes.
Check for tenderness after 3 minutes, being sure not to overcook. Once tender, remove from heat. Drain the pan. Save the water for use in soups or to sauté veggies. It is full of nutrients and very flavorful.
Set your warm pan (without the steamer basket) back on the burner.
Add the tamari (or soy sauce), water from steaming the veggies (or unsalted vegetable broth), molasses or maple syrup, balsamic vinegar, herbs and garlic. Heat over medium-high heat until simmering.
Add the cornstarch water, stirring until the sauce thickens.
Add the steamed vegetables and gently toss until coated.
Using the basic sauce ingredients, you can add or substitute sweeteners, herbs, and spices. You can substitute any vinegar or citrus juice for the balsamic.
For ideas on sauces, here are few options:
Teriyaki sauce https://veggiefestchicago.org/recipe/teriyaki-sauce/
Turmeric dressing https://veggiefestchicago.org/recipe/turmeric-dressing/
Peanut dressing https://veggiefestchicago.org/recipe/thai-dressing/