Ingredients
1 bunch broccolini, trimmed
1 bunch asparagus, trimmed
1 yellow squash, cut into 1/4-inch slices
1 zucchini, cut into 1/2-inch slices
1 bunch multicolored carrots, peeled and cut on the bias into 1-inch pieces
1 bunch baby golden beets, peeled and cut into wedges
Flaky sea salt, such as Maldon
1 tablespoon toasted walnut oil
Lemon wedges, for serving
1/4 cup spicy microgreens, such as radish greens
Preparation
Set a steamer basket inside a pot of water and bring to a boil. Working in batches, and refilling pot with water as needed, steam vegetables until crisp-tender, 3 to 5 minutes for broccolini; 4 to 5 minutes for asparagus, squash, and zucchini; 5 to 6 minutes for carrots; and 15 to 20 minutes for beets.
Arrange vegetables on a platter. Season with salt, drizzle with oil, and squeeze with lemon. Garnish with microgreens; serve.
