Steam-Roasted Vegetables—Cacio e Pepe (14cm)
- Cook
- 16 min
½ cup carrot, cut into 1” pieces
½ cup Japanese sweet potato, cut into 1” pieces
½ cup kabocha squash, cut into 1” pieces
½ watermelon radish, cut into 1” pieces
1 asparagus, cut into thirds
3 cherry tomatoes
½ tablespoon olive oil
Kosher salt
¾ tablespoon unsalted butter
Pecorino Romano or Parmesan cheese
Freshly ground black pepper
Preheat the pot over medium heat for about 2 minutes. Add olive oil and spread it evenly. Once the oil starts to smoke, add carrots, sweet potatoes, kabocha squash, and watermelon radishes to the pot and sprinkle with salt. Sear for about 1 minute, then cover and steam-roast over low heat for about 5 minutes.
Once browned, flip the vegetables and add asparagus to the pot. Cover and steam-roast over very low heat for another 5 minutes.
Add cherry tomatoes and butter to the pot and mix gently. Turn off the heat and let it steam, covered, over residual heat for 5 minutes. Once steamed, gently mix again, sprinkle with Pecorino Romano cheese and black pepper, and serve.
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