Aioli With Roasted Vegetables

Aioli With Roasted Vegetables
Author
Katie Kambridge
Source of Recipe
Melissa Clark, NY Times, cooking.nytimes.com
Serves/Makes/Yields
8 to 12 servings
Recipe Description

In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one. In this recipe, an assortment of colorful roasted vegetables stand in for the raw and boiled ones. It makes a very elegant side dish to an entrée of roasted fish or meat, or can be the main event of a vegetable-focused meal. The aioli can be made up to three days ahead and stored in the refrigerator. The vegetables are best roasted right before serving.

 

Ingredients

FOR THE VEGETABLES:

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)

FOR THE AIOLI:

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

 

Preparation

MAKE THE VEGETABLES:

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.

 

MAKE THE AIOLI:

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.

 

Nutrition Information

 None Available.