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.

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.

How did you like this recipe?

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.

That's it — enjoy your meal!

Roasted Vegetables With Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions