Remember the vegetable steamer? You probably have one, but if you are like me, it’s lost in the back of a cupboard. Because I’ve discovered that there is no steamed vegetable that wouldn’t have tasted better ROASTED.
Roasting concentrates the flavor of the vegetable and crisps it and it’s so easy. Pictured here is roasted broccoli with kale, mushrooms, shallots, red pepper flakes. All I did was chop the broccoli and kale and slice the mushrooms, spread them out on a baking sheet and put them into an oven that is being preheated to 450 to dry them off. Once dry, remove the baking sheet and drizzle vegetables with olive oil, season with chopped shallots and red pepper flakes, and toss them to coat them lightly with oil. Then roast for 10 minute at 450. They cook fast.
When they are cooked, squirt a lemon on top.
This basic recipe works with virtually any vegetable you can think of. If you want to use a root veggie, beets, carrots, or potato, it will work better to parboil them first, so that they roast more quickly.
You may never steam another veggie.