Steamed Vegetables With Miso-Ginger Dressing

Method

1. 1

   Pour water into a large saucepan or small pot to come 1" up the sides, bring to a boil, and set a bamboo steamer on top. (Or if using a metal steamer basket, set inside saucepan and add water to a depth of about 1"; basket should sit above water. Bring water to a boil.) Arrange ½ small kabocha squash, sliced into ½" wedges, across bottom of steamer, cover, and cook 8 minutes. Scatter 1 bunch white globe radishes, trimmed, 1 bunch small broccolini, trimmed, and 1 bunch small young carrots, peeled, around squash. Cook vegetables until everything is fork-tender, about 5 minutes.

2. 2

   Meanwhile, whisk 2 Tbsp. white miso, 3 Tbsp. fresh lemon juice, ¼ cup olive oil, 1 small garlic clove, 1 Tbsp. finely grated ginger, 2 tsp. toasted sesame oil, 1 tsp. honey, and 1 Tbsp. water in a small bowl to combine; season dressing with salt and pepper.

3. 3

   Divide steamed rice between bowls, top with steamed vegetables, and spoon as much dressing over as you like. Editor’s note: This steamed vegetables recipe was first printed in our April 2017 issue. Head this way for more of our favorite ways to cook vegetarian →

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