How To Make Roasted Vegetables with Aioli
Serve a simple and impressive side dish with these roasted vegetables paired with a bright and creamy lemon-infused dressing.
Heat the oven to 450 degrees F.
In a small bowl, combine the mayonnaise, garlic, 2 tablespoons of oil, lemon juice, cayenne, and a pinch of salt. Mix well and refrigerate until ready to use.
Put the potatoes and carrots on a large baking sheet and toss them with 2 tablespoons of oil and ½ teaspoon salt.
Spread the vegetables out in a single layer and roast them in the oven for 15 minutes.
Meanwhile, put the bell-pepper strips on a second large baking sheet and toss them with 1 teaspoon of the oil and ⅛ 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 ⅛ teaspoon salt. Put the asparagus on the pan with the peppers.
Roast for about 10 minutes longer until all the vegetables are tender.
Serve the roasted vegetables and hard-cooked eggs with the aioli.
Variations: Plenty of other vegetables lend themselves to roasting. Try wedges of sweet potato or fennel, whole scallions or mushrooms, or halved Brussels sprouts
- Calories: 805.53kcal
- Fat: 65.07g
- Saturated Fat: 10.12g
- Trans Fat: 0.01g
- Monounsaturated Fat: 24.66g
- Polyunsaturated Fat: 29.35g
- Carbohydrates: 47.11g
- Fiber: 8.06g
- Sugar: 9.47g
- Protein: 11.64g
- Cholesterol: 142.49mg
- Sodium: 1230.45mg
- Calcium: 101.64mg
- Potassium: 1364.65mg
- Iron: 5.09mg
- Vitamin A: 827.09µg
- Vitamin C: 97.56mg
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