Steamed Vegetables with Sesame-Chile Oil

• 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

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

carrots, cauliflower, broccoli, sesamechile oil, olive oil, garlic, red pepper, lemon, kosher salt

Taken from www.foodnetwork.com/recipes/daphne-brogdon/steamed-vegetables-with-sesame-chile-oil.html (may not work)