How To Make Roasted Winter Vegetables with Smoked Mayo
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Serves:
Ingredients
- 1 small butternut squash, peeled and diced
- 2 parsnips, peeled and sliced
- 2 carrots, peeled and sliced
- 1 red onion, sliced into wedges
- 2 tablespoons olive oil
- Kosher salt, to taste
- Black pepper, to taste
- 1 cup mayonnaise
- 1 tablespoon liquid smoke
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 425°F (220°C).
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In a large mixing bowl, combine the diced butternut squash, sliced parsnips, sliced carrots, and onion wedges. Drizzle with olive oil and toss until all the vegetables are evenly coated.
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Spread the vegetables in a single layer on a baking sheet. Season with salt and pepper.
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Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly caramelized. Stir once halfway through cooking.
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While the vegetables are roasting, prepare the smoked mayo. In a small bowl, mix together the mayonnaise, liquid smoke, minced garlic, and lemon juice until well combined. Season with salt and pepper to taste.
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Remove the roasted vegetables from the oven and let them cool slightly.
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Serve the roasted vegetables with a dollop of smoked mayo on top. Garnish with fresh parsley.
Nutrition
- Calories : 280kcal
- Total Fat : 20g
- Saturated Fat : 3g
- Cholesterol : 12mg
- Sodium : 234mg
- Total Carbohydrates : 25g
- Dietary Fiber : 5g
- Sugar : 8g
- Protein : 3g
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