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Oven-Steamed Asparagus, Brussels Sprouts and Cherry Tomatoes

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For this colorful dish, our Test Kitchen chefs chose a few of their favorite vegetables and piled them into a covered baking dish. Then everything gently steams in the oven to tender perfection. Serve the veggies as part of a holiday brunch buffet and invite guests to dip them fondue-style into our creamy Breakfast Béchamel.

Prep Time 20 minutes
Cook Time 18 minutes
Servings 4 to 6

Ingredients

  • 1/2 lb. (250 g) asparagus, trimmed
  • 1/2 lb. (250 g) small brussels sprouts, halved or quartered if large
  • 1/2 lb. (250 g) baby turnips, halved
  • 1 small red onion, cut into 8 wedges
  • 12 oz. (375 g) cherry tomatoes, some halved and some left whole
  • 3 jalapeños, halved lengthwise and seeded, if desired
  • Kosher salt
  • 1 lemon, cut into wedges

Directions

Preheat an oven to 425°F (220°C).

Arrange the asparagus, brussels sprouts, turnips, onion, cherry tomatoes and jalapeños in a 4-quart (4-l) covered baking dish, reserving 4 oz. (125 g) of the tomatoes to add at the end. Cover the dish and roast until the vegetables are almost tender and release some liquid, about 12 minutes.

Uncover the dish and continue to roast until the asparagus, brussels sprouts, turnips and onion are fork-tender, the tomatoes are almost burst and the jalapeños are softened, 6 to 10 minutes more. If the vegetables release too much liquid, using a slotted spoon, transfer them to a bowl, then wipe the dish clean and return the vegetables to the dish.

Top the roasted tomatoes with the reserved uncooked tomatoes, then sprinkle the vegetables with a pinch of salt. Serve warm or at room temperature with lemon wedges for squeezing. Serves 4 to 6.

Williams Sonoma Test Kitchen

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