Steam Oven Experiments
Cook Illustrated recommends roasting carrots in a hot oven (425 F) for 45 minutes, but for the first 15 minutes keeping them enclosed in a foil wrap to steam. I figured that's one of the things a steam oven can do, no foil needed. It's a simple recipe, calling only for butter, salt, and pepper. I'm lazy, I dumped the carrots into the steam oven pan, seasoned and plopped in the butter:
Although there are number of steam roasting options, I chose to replicate the original time, temp, steam settings of the original recipe as close as possible.
So I set it for 100% steam, 430 degrees for 15 minutes, then lowered the steam to 0% for the last 30.
From appearances, I was afraid they might be dried out inside, but underneath the caramelized exterior it was very moist. Nice and sweet!
It might have come out the same using a midrange steam/roast setting for the whole time, but this was an easy way to replicate the recipe as is.