Danny Seo's Steam-Roasted Vegetables
- Number of Servings: 10
Ingredients
1 lb. bag baby carrots 1.5 lbs. fresh asparagusOlive oil
Carrots: Preheat oven to 400º Steam and Convection/ Combination. Add 1 Tbsp. olive oil to carrots in plastic bag and massage to coat the carrots. Add carrots to small perforated insert. When oven is preheated place carrots on rack position 3 and solid pan underneath on rack position 1-2 (to catch drips). Cook for 11 minutes until just tender. Remove both pans, place carrots in solid pan, season with salt and pepper.
Asparagus: Preheat oven to 400º Steam and Convection/ Combination. Rinse asparagus and snap off tough ends. Place asparagus in plastic bag, add 1 Tbsp. olive oil and massage to coat spears. Add asparagus to large perforated insert. When oven is preheated, place asparagus on rack position 3 and the solid insert underneath on rack position 1-2 (to catch drips). Cook for 6-8 minutes, depending upon size of stalks. Remove both pans, place asparagus in solid pan, season with salt and pepper.
Serving Size: approx 5
Asparagus: Preheat oven to 400º Steam and Convection/ Combination. Rinse asparagus and snap off tough ends. Place asparagus in plastic bag, add 1 Tbsp. olive oil and massage to coat spears. Add asparagus to large perforated insert. When oven is preheated, place asparagus on rack position 3 and the solid insert underneath on rack position 1-2 (to catch drips). Cook for 6-8 minutes, depending upon size of stalks. Remove both pans, place asparagus in solid pan, season with salt and pepper.
Serving Size: approx 5
Nutritional Info Amount Per Serving
- Calories: 79.7
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 1.8 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 4.7 g
- Protein: 2.9 g
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