STEAMED VEGETABLES WITH SESAME-CHILE OIL

Steamed Vegetables with Sesame-Chile Oil image

Provided by Daphne Brogdon

Time 15m

Yield 4 servings

Number Of Ingredients 11

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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

Steps:

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.