Roasted Vegetables with Aioli

Name: Roasted Vegetables with Aioli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams asparagus, tough ends snapped off; 680 grams baking potatoes (about 3), peeled and cut into approximately 4-by-1/2-inch sticks; 5 carrots, cut into approximately 2 1/2-by-1/2-inch sticks; 1 pinch Pinch cayenne; 3 cloves garlic, minced; 3 hard-cooked eggs, peeled and quartered; 1 teaspoons lemon juice; 237 milliliters mayonnaise; 5 Tbsps olive oil; 2 red bell peppers, cut into 1/2-inch strips; 4 servings Salt

Roasted Vegetables with Aioli is a gluten free, dairy free, whole 30, and vegetarian recipe with 4 servings. One serving contains 804 calories, 13g of protein, and 64g of fat. This recipe covers 33% of your daily requirements of vitamins and minerals. It works best as a side dish, and is done in about 45 minutes. If you have garlic, bell peppers, lemon juice, and a few other ingredients on hand, you can make it.

Instructions

Heat the oven to 45

Equipment you will use

Oven

In a small bowl, combine the mayonnaise, garlic, 2 tablespoons of the oil, the lemon juice, cayenne, and a pinch of salt.

Ingredients you will need

Lemon Juice

Mayonnaise

Ground Cayenne Pepper

Garlic

Salt

Cooking Oil

Equipment you will use

Bowl

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 the oil and 1/2 teaspoon salt.

Ingredients you will need

Potato

Carrot

Salt

Cooking Oil

Equipment you will use

Baking Sheet

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

Ingredients you will need

Vegetable

Spread

Equipment you will use

Oven

Meanwhile, put the bell-pepper strips on a second large baking sheet and toss them with 1 teaspoon of the oil and 1/8 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 1/8 teaspoon salt.

Ingredients you will need

Vegetable

Asparagus

Pepper

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Spatula

Oven

Frying Pan

Put the asparagus on the pan with the peppers. Roast until all the vegetables are tender, about 10 minutes longer.

Ingredients you will need

Vegetable

Asparagus

Peppers

Equipment you will use

Frying Pan

Serve the roasted vegetables and hard-cooked eggs with the aioli.

Ingredients you will need

Vegetable

Aioli

Egg

Variations

Plenty of other vegetables lend themselves to roasting. Try wedges of sweet potato or fennel, whole scallions or mushrooms, or halved Brussels sprouts.

Ingredients you will need

Brussels Sprouts

Sweet Potato

Vegetable

Mushrooms

Green Onions

Fennel

Wine Recommendation: Roasted vegetables and pungent aioli are best partnered with a fairly neutral-flavored, high-acid wine with some body. Italy's Collio region produces delicious pinot grigios that perfectly match that description.

Ingredients you will need

Vegetable

Aioli

Wine