Ingredients

• 8 boiling onions
• 8 radishes
• 8 baby carrots
• 8 baby red potatoes
• 1½ Tablespoons extra virgin olive oil, divided
• 2 cups whole snap peas
• 2 cups shelled fava beans
• 12 asparagus spears, cut into 2-inch pieces
• Kosher salt and freshly ground black pepper, to taste
• 2 teaspoons chopped tarragon, dill, or parsley

Instructions

Trim the onions, radishes, and carrots, leaving about ¼ inch of the stems intact if possible. Wash the potatoes and add them to the prepared vegetables. Toss all with half of the olive oil.

Spread the vegetables onto the porcelain-enameled tray of the Wolf convection steam oven, then season with Kosher salt and freshly ground black pepper to taste. Place the tray in rack position #2 of the oven. Set the oven to Convection Steam mode at 385°F.

Roast the vegetables for 20 minutes, checking each type with the tip of a knife for doneness. If the vegetables begin to brown too quickly, add a splash of water and give them a stir.

While the harder vegetables are roasting, toss the snap peas, fava beans, and asparagus with the remaining olive oil. Season lightly with salt and pepper, then add them to the tray with the other vegetables. Continue roasting until the asparagus is just tender.

Remove from the oven, sprinkle with chopped herbs, toss gently, and serve hot.