Roasted Vegetables With Aioli Recipe

Name: Roasted Vegetables With Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayonnaise; 3 cloves garlic, minced; 5 tablespoons olive oil; 1/2 teaspoon lemon juice; Pinch cayenne; Salt; 1 1/2 pounds baking potatoes (about 3), peeled and cut into approximately 4-by-1/2-inch sticks; 5 carrots, cut into approximately 2 1/2-by-1/2-inch sticks; 2 red bell peppers, cut into 1/2-inch strips; 1 pound asparagus, tough ends snapped off; 3 hard-cooked eggs, peeled and quartered

Servings: persons

1 cup mayonnaise
3 cloves garlic, minced
5 tablespoons olive oil
1/2 teaspoon lemon juice
Pinch cayenne
Salt
1 1/2 pounds baking potatoes (about 3), peeled and cut into approximately 4-by-1/2-inch sticks
5 carrots, cut into approximately 2 1/2-by-1/2-inch sticks
2 red bell peppers, cut into 1/2-inch strips
1 pound asparagus, tough ends snapped off
3 hard-cooked eggs, peeled and quartered

1
Heat the oven to 450u00b0. In a small bowl, combine the mayonnaise, garlic, 2 tablespoons of the oil, the lemon juice, cayenne, and a pinch of salt. Mix well and refrigerate until ready to use.
2
Put the potatoes and carrots on a large baking sheet and toss them with 2 tablespoons of the oil and 1/2 teaspoon salt. Spread the vegetables out in a single layer and roast them in the oven for 15 minutes.
3
Meanwhile, put the bell-pepper strips on a second large baking sheet and toss them with 1 teaspoon of the oil and 1/8 teaspoon salt. After 15 minutes, take the first pan out of the oven and turn the vegetables with a spatula. Put both pans in the oven and roast for 5 minutes. Toss the asparagus with the remaining 2 teaspoons of oil and 1/8 teaspoon salt. Put the asparagus on the pan with the peppers. Roast until all the vegetables are tender, about 10 minutes longer. Serve the roasted vegetables and hard-cooked eggs with the aioli.
4
Variations
5
Plenty of other vegetables lend themselves to roasting. Try wedges of sweet potato or fennel, whole scallions or mushrooms, or halved Brussels sprouts.
6
Wine Recommendation: Roasted vegetables and pungent aioli are best partnered with a fairly neutral-flavored, high-acid wine with some body. Italy's Collio region produces delicious pinot grigios that perfectly match that description.

905

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 cup mayonnaise, 3 cloves garlic, minced, 5 tablespoons olive oil, 1/2 teaspoon lemon juice, and more.

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

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

Roasted Vegetables With Aioli

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