Name: Steamed Vegetables with Sesame-Chile Oil
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 3 carrots, peeled and cut on the bias into 1/2-inch pieces; 8 spears asparagus, cut into 2-inch pieces; 1/4 head cauliflower, cut into 1-inch florets; 1/4 head broccoli, cut into 1-inch florets; 1 tablespoon sesame-chile oil; 1 teaspoon olive oil; 2 cloves garlic, chopped; 1/4 teaspoon red pepper flakes; Juice of 1/2 lemon; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper

Directions

Special equipment: a metal steamer basket
Fill a large pot with 2 inches of water and bring to a boil over medium heat. Arrange the carrots, asparagus, cauliflower and broccoli in a metal steamer basket; place in the pot and cover. Steam the vegetables until slightly tender but still with a little crunch, 5 to 6 minutes.
While the veggies are steaming, heat a small saute pan over medium heat. Add the sesame-chile oil, olive oil, garlic and pepper flakes, and cook for 1 minute.
Transfer the steamed vegetables to a bowl. Add the sesame-chili oil mixture and the lemon juice, and season to taste with salt and pepper. Toss to coat the vegetables evenly. Serve immediately.

Steamed Vegetables with Sesame-Chile Oil

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