Ingredients

• 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

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Instructions

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