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Roasted Vegetables with Aioli Recipe

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Roasted Vegetables with Aioli Recipe

Roasted Vegetables

Laurel Fan

This roasted vegetables with aioli recipe makes an easy, elegant dish that can be served for a light lunch or a healthy dinner party. Take advantage of seasonal vegetables and the aioli variations listed below to make this Provencal specialty your own signature French recipe.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients:

  • Aioli:
  • 8 cloves garlic, crushed and chopped
  • 1/2 teaspoon salt
  • 6 egg yolks
  • 2 1/2 cups extra-virgin olive oil
  • 1/4 teaspoon ground black pepper
  • Roasted vegetables:
  • 12 small golden flesh potatoes, peeled and halved
  • 12 medium beets, peeled and quartered
  • 24 medium carrots, peeled and cut into 3-inch pieces
  • 24 asparagus spears, trimmed and cut into 3-inch pieces
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 hard-boiled eggs, quartered

Preparation:

Bring water in a double-boiler pan to a simmer. Puree the crushed garlic, salt, and egg yolks in a blender. Scrape contents of blender into the top of double boiler and cook, whisking constantly, until the mixture tests 160F on an instant-read thermometer for 2 minutes.

Remove from heat, set the mixture aside and allow it to cool to room temperature. Pour oil into the garlic mixture in a slow, steady stream, while whisking constantly. Season the aioli with the black pepper and chill the mixture until serving time.

Heat the oven to 400F. Toss the prepared vegetables with the olive oil. Arrange the potatoes and beets on a parchment-lined baking sheet, and the carrots and asparagus on another. Roast the asparagus for 18 minutes, the carrots for 25 to 30 minutes, and the potatoes and beets for 35 to 40 minutes.

Arrange the roasted vegetables on a serving platter and season them with salt and pepper. Garnish the platter with the hard-boiled eggs and serve immediately.

Aioli Variations:

Tangerine Aioli: Prepare the aioli according to the instructions, adding 1 tablespoon of fresh tangerine zest to the ingredients in the blender.

Caper Dill Aioli: Prepare the aioli according to the instructions, adding 2 teaspoons of fresh, chopped dill and 2 tablespoons of drained capers when whisking in the oil.

Creole Aioli: Prepare the aioli according to the instructions; substitute 1 teaspoon of Creole seasoning for the salt and substitute 1 tablespoon coarse-grain mustard for 1 tablespoon of olive oil.

This roasted vegetables with aioli recipe makes 6 to 8 servings.

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Roasted Vegetables Recipe
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