How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Aioli With Roasted Vegetables?

You need 16 ingredients. The key ingredients include: 1 small head broccoli, cut into florets and the stem cut into bite-size pieces, 1 small head cauliflower, cut into bite-size florets, 3 medium beets, peeled and cut into 3/4-inch wedges, 3 medium turnips, peeled and cut into 3/4-inch wedges, and more.

Is Aioli With Roasted Vegetables suitable as general?

Yes, Aioli With Roasted Vegetables falls under the General category and is a great choice for this type of meal.

How do I store leftover Aioli With Roasted Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aioli With Roasted Vegetables Recipe

Name: Aioli With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small head broccoli, cut into florets and the stem cut into bite-size pieces; 1 small head cauliflower, cut into bite-size florets; 3 medium beets, peeled and cut into 3/4-inch wedges; 3 medium turnips, peeled and cut into 3/4-inch wedges; 1 acorn squash, halved, seeded and cut into 1-inch wedges; 2 bunches scallions, trimmed and halved lengthwise; Extra-virgin olive oil, for drizzling; Kosher salt, to taste; Freshly ground black pepper, to taste; Pomegranate seeds, for serving (optional); 1 to 3 garlic cloves, grated or mashed to a paste; 1 teaspoon lemon juice, more to taste; ⅛ teaspoon fine sea salt, more to taste; 1 large egg; 1 large egg yolk; 3/4 cup extra-virgin olive oil

Aioli With Roasted Vegetables

Eats Now Editorial Team · 537 kcal · General

Aioli With Roasted Vegetables – a delicious recipe with broccoli, cauliflower, beets, acorn, bunches scallions, Extra-virgin olive oil. Easy to follow and perfect for any occasion.

Serves 4 General

Aioli With Roasted Vegetables

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