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1
Place 10 garlic cloves in a saucepan and cover with cold water.
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2
Bring to a simmer over medium-high heat and cook 3 minutes, then drain.
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3
Return the garlic to the saucepan and cover with fresh water.
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4
Bring to a simmer and cook 3 more minutes, then drain again.
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5
Mince the remaining 2 garlic cloves; sprinkle with salt.
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6
Use the flat side of a chef's knife to mash the garlic and salt into a smooth paste.
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7
(For a stronger aioli, cook 8 cloves in step 1 and mash 4 into a paste.)
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8
Combine the cooked garlic and garlic paste in a food processor.
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9
Add the egg yolks and 3 tablespoons warm water; pulse to blend, scraping down the sides as needed.
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10
With the motor running, add the olive oil in a steady stream and blend until thick.
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11
Transfer to a bowl; cover and refrigerate 1 to 4 hours.
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12
Remove the aioli from the refrigerator about 15 minutes before serving.
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13
Whisk in up to 4 tablespoons water to thin it, if desired.
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14
Season with salt.
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15
Serve with the roasted vegetables.
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16
Choose several vegetables and make a foil packet for each: Pile the vegetables on foil, sprinkle with salt and drizzle with 1 tablespoon olive oil and 2 tablespoons water.
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17
Seal into a packet, put on a baking sheet and roast at 450 degrees F until tender.
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18
Keep sealed until ready to serve.
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19
Cauliflower 1 head, cut into florets: 30 minutes
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20
Turnips 1 bunch, cut into wedges: 30 minutes
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21
Fennel 1 bulb, cut into wedges: 30 minutes
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22
Baby Carrots 2 bunches, trimmed: 30 minutes
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23
Beets 2 bunches, trimmed: 45 minutes to 1 hour
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24
Baby Red Potatoes 1 pound: 45 minutes to 1 hour
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25
Sweet Potatoes 3 large, cut into wedges: 45 minutes to 1 hour
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26
Photograph by Anna Williams
