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

Try this homemade Aioli With Roasted Vegetables recipe the whole family will love. Made with broccoli, cauliflower, beets and acorn. Easy step-by-step i…

This Aioli With Roasted Vegetables relies on simple, everyday ingredients such as kosher salt, to taste, lemon juice, more to taste, fine sea salt, more to taste and large egg. It comes together quickly and makes 4 servings, at about 537 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

Aioli With Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions