Steam-Roasted Vegetables
- Cook
- 30 min
-
[LOW] 10 min + 20 min
1 medium carrot (100 g), peeled, cut into bite-sized pieces
3 small potatoes (200 g total), each cut into 4 pieces
1 tablespoon olive oil
½ teaspoon kosher salt
1 medium zucchini (120 g), cut into ¾" slices
½ each red and yellow bell pepper (100 g total), cut into bite-sized pieces
½ head cauliflower (250 g), cut into small florets
1 tablespoon olive oil
½ teaspoon kosher salt
1 ½ tablespoons (20 g) unsalted butter, room temperature
In a medium bowl, toss carrots and potatoes with olive oil and salt. In a separate bowl, toss zucchini, bell peppers and cauliflower with olive oil and salt.
Add carrots and potatoes in the pot and lightly stir. Cover and steam-roast over [LOW] heat for 10 minutes.
Uncover, add zucchini, bell peppers and cauliflower and lightly stir. Cover and steam-roast over [LOW] heat for another 20 minutes.
Add butter once the carrots are tender and gently stir to mix before serving.
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