Aioli With Roasted Vegetables

Name: Aioli With Roasted Vegetables
Total time: 1 min
Ingredients: 1 small head broccoli, cut into florets and the stem cut into bite-size pieces; 1 small head cauliflower, cut into bite-size florets; 3 medium beets, peeled and cut into 3/4-inch wedges; 3 medium turnips, peeled and cut into 3/4-inch wedges; 1 acorn squash, halved, seeded and cut into 1-inch wedges; 2 bunches scallions, trimmed and halved lengthwise; Extra-virgin olive oil, for drizzling; Kosher salt, to taste; Freshly ground black pepper, to taste; Pomegranate seeds, for serving (optional); 1 to 3 garlic cloves, grated or mashed to a paste; 1 teaspoon lemon juice, more to taste; 1/8 teaspoon fine sea salt, more to taste; 1 large egg; 1 large egg yolk; 3/4 cup extra-virgin olive oil

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Total: 1 hours

Servings: 10

Cost: $5.61 /serving

Author : Melissa Clark

aioli beets broccoli florets

Instructions

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Step 1

Heat oven to 425 degrees. Place broccoli and cauliflower together on one large rimmed baking sheet or pan, and beets and turnips on another. Place squash and 1 bunch scallions on individual pans. Toss all vegetables with olive oil, salt and pepper until well coated. Roast scallions 12 to 15 minutes; broccoli and cauliflower 20 to 30 minutes; squash 30 to 40 minutes; and beets and turnips 40 to 50 minutes. Toss all periodically while roasting.

Step 2

Combine garlic, lemon juice and salt in a blender or food processor and let sit a minute or two. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. You can use a mortar and pestle if you prefer. Taste for seasoning and add more salt and lemon juice if needed.

Step 3

Arrange roasted vegetables on platter and sprinkle with pomegranate seeds if using. Serve with the aioli on the side.

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