Roasted Vegetables with Aioli Recipe

Roasted Vegetables with Aioli Recipe

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



  • 1cupmayonnaise
  • 3clovesgarlic
  • 5tbspolive oil
  • ½tsplemon juice
  • pinch cayenne
  • salt
  • lbsbaking potatoes,(about 3 pieces)
  • 5carrots
  • 2red bell peppers
  • 1lbasparagus
  • 3eggs,hard-cooked


  1. Heat the oven to 450 degrees F.

  2. 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.

  3. Put the potatoes and carrots on a large baking sheet and toss them with 2 tablespoons of oil and ½ teaspoon salt.

  4. Spread the vegetables out in a single layer and roast them in the oven for 15 minutes.

  5. 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.

  6. 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.

  7. Toss the asparagus with the remaining 2 teaspoons of oil and ⅛ teaspoon salt. Put the asparagus on the pan with the peppers.

  8. Roast for about 10 minutes longer until all the vegetables are tender.

  9. 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


  • 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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