
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.
Serves:
Ingredients
- 1cupmayonnaise
- 3clovesgarlic
- 5tbspolive oil
- ½tsplemon juice
- pinch cayenne
- salt
- 1½lbsbaking potatoes,(about 3 pieces)
- 5carrots
- 2red bell peppers
- 1lbasparagus
- 3eggs,hard-cooked
Instructions
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Heat the oven to 450 degrees F.
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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.
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Put the potatoes and carrots on a large baking sheet and toss them with 2 tablespoons of oil and ½ teaspoon salt.
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Spread the vegetables out in a single layer and roast them in the oven for 15 minutes.
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Meanwhile, put the bell-pepper strips on a second large baking sheet and toss them with 1 teaspoon of the oil and â…› teaspoon salt.
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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.
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Toss the asparagus with the remaining 2 teaspoons of oil and â…› teaspoon salt. Put the asparagus on the pan with the peppers.
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Roast for about 10 minutes longer until all the vegetables are tender.
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Serve the roasted vegetables and hard-cooked eggs with the aioli.
Recipe Notes
 Variations: Plenty of other vegetables lend themselves to roasting. Try wedges of sweet potato or fennel, whole scallions or mushrooms, or halved Brussels sprouts
Nutrition
- Calories:Â 805.53kcal
- Fat:Â 65.07g
- Saturated Fat:Â 10.12g
- Trans Fat:Â 0.01g
- Monounsaturated Fat:Â 24.66g
- Polyunsaturated Fat:Â 29.35g
- Carbohydrates:Â 47.11g
- Fiber:Â 8.06g
- Sugar:Â 9.47g
- Protein:Â 11.64g
- Cholesterol:Â 142.49mg
- Sodium:Â 1230.45mg
- Calcium:Â 101.64mg
- Potassium:Â 1364.65mg
- Iron:Â 5.09mg
- Vitamin A: 827.09µg
- Vitamin C:Â 97.56mg
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