Name: Roasted Vegetables with Aioli Recipe
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: 1 cup mayonnaise; 3 cloves garlic; 5 tbsp olive oil; ½ tsp lemon juice; Pinch cayenne; salt; 1½ lbs Baking Potatoes; 5 carrots; 2 red bell peppers; 1 lb asparagus; 3 eggs

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.

Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

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

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.

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