Steamed Root Vegetables in Your Steam-Assist Oven

Steamed Root Vegetables Recipe

We renovated our kitchen this past spring and one of the best choices we could have possibly made was to install new KitchenAid® Major Appliances.

I have spent the last few months getting acquainted with my new appliances.  Similar to starting a new relationship, there was the initial flirting process in which I just looked at the shiny new appliances with high hopes and a twinkle in my eye. Then the timid first steps to dive deeper into the relationship, i.e. flipping through the manual, or baking something I’ve made a million times before, to test the waters so to speak.

Steamed Root Vegetables Recipe

Now six months into this new romance, I’m head-over-heels in love with my new KitchenAid Major Appliances, especially my Steam-Assist Double Oven.

Having never experimented with a steam oven before, I wasn’t sure what to expect. My findings were a cheerful surprise!

Steamed Root Vegetables Recipe

I discovered that anything I might bake in a water bath like custards, cheesecakes, or soufflés could be baked in the KitchenAid® Steam-Assist Double Oven without the bulky sloshing pan of water. The steam infiltrates the oven keeping the air moist so those types of dishes bake to tender perfect without cracking.

I discovered something else as well. Any food that I might steam over a boiling pot of water on the stovetop can also be steamed in the KitchenAid® Steam-Assist Double Oven.

Steamed Root Vegetables Recipe

Just think about that… you can free up a burner and keep the sultry heat contained in the oven while you steam fish, vegetables, dumplings, you name it.

The steam enables these foods to cook quickly on a lower temperature than standard roasting, so the skin remains tender and the colors vibrant.

Just look at these beautiful fall root vegetables I steamed in my KitchenAid® Steam-Assist Double Oven. Don’t they look amazing?

Steamed Root Vegetables Recipe

This was such an easy process and took much less time than roasting. It’s also worth mentioning that the drizzle of olive oil I added to these vegetables was for flavor only. Because they are steamed, they didn’t need the oil for cooking, like roasted vegetables. That means they not only look and taste amazing, but are lighter and healthier than traditional roasted vegetables.

Steaming root vegetables is a great way to retain all the flavor and color that makes these harvest favorites so appealing.

Steamed Root Vegetables Recipe

I simply cut a variety of root vegetable into 1 inch bite-sized pieces, then laid them out on a baking sheet.

Then I sprinkled them with fresh chopped herbs from my garden and a little sea salt and pepper.

Finally I drizzled them with just a touch of good olive oil for flavor, and placed them in my KitchenAid® Steam-Assist Double Oven for 20-25 minutes. That’s it!

Steamed Root Vegetables Recipe

Did I mention you don’t have to preheat the oven? Such a bonus for absent-minded people like me.

These steamed root vegetables were amazing. They tasted just as vibrant as they looked with a tender, yet firm texture.

Steamed Root Vegetables Recipe

You can do this with any variety of fall root vegetables. I used mini potatoes, beets, radishes and garlic, but you could incorporate sweet potatoes, butternut or acorn squash, parsnips, turnips, or any other rustic veggie that you love. I plan on using my KitchenAid® Steam-Assist Double Oven all through the holidays to create hearty and healthful dishes my family will love!

Steamed Root Vegetables

Makes 6-8 servings


1 1/2 lbs. mini potatoes

1 1/2 lbs. red and golden beets, peeled and cut into quarters

1 bunch radishes, stems removed

12 garlic cloves, peeled

1/4 cup chopped fresh parsley

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh sage

1 tablespoon olive oil

1/4 teaspoon crushed red pepper (optional)

Salt and pepper


Spread the vegetables out on a rimmed baking sheet. Chop fresh herb leaves and sprinkle over the top of the vegetables. Drizzle a scant amount of olive oil over the vegetables, then sprinkle generously with sea salt, pepper, and a ¼ tsp. of crushed red pepper.

Place the baking sheet in the oven and touch start. Then press Steam Cook > Auto Steam > Vegetables and your KitchenAid Oven will set the steam temperature to 250 degrees F for 20 minutes. Press Start and the oven will ask you to place the food in the oven, which you’ve already done. Press OK, and you’re all set to steam.

Once the timer goes off, test the vegetables with a fork. If they need a few more minutes, set the oven to Manual Steam at 250 degrees F for 5-7 minutes.

Steamed Root Vegetables Recipe


*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*


KitchenAid® 30-Inch Steam-Assist Double Oven
Bring a tool of professional chefs into your home with this 30-inch double wall oven. Steam-assist technology eliminates the need for manual spritzing or basting and dual-fan convection means consistent cooking on all three racks. On top of all that, there's the EasyConvect™ Time and Temperature Conversion System which takes the guesswork out of getting exceptional convection results. Learn More

KitchenAid® 30-Inch Steam-Assist Double Oven

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  • Lynsie Foster

    Why dont you have to preheat the oven? I am seriously considering this oven but biggest complaints are super long preheat time, noisy, and fan blows out hot air into kitchen while cooking. Comments?

    • Sommer Collier

      Hi Lynsie,

      The KitchenAid Convection Oven with Steam Assistant Technology manual instructs you to start steam cooking with a cold oven.

      With the steam assist function, the oven fills with steam and heats quickly to lower temperatures. I believe they tell you to place your dish inside a cold oven so you don’t lose all the steam opening the door later.


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