Aioli With Roasted Vegetables

5.0

(747)

cooking.nytimes.com
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Total: 1 hours

Servings: 10

Cost: $5.61 /serving

Aioli With Roasted Vegetables

Ingredients

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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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