Roasted Vegetables with Aioli
Drizzle vegetables with olive oil, roast them in the oven until tender, and serve--what could be simpler? With a garlicky, lemon-tinged mayonnaise sauce, you have a feast.
- 1 cup mayonnaise
- 3 cloves garlic, minced
- 5 tablespoons olive oil
- 1/2 teaspoon lemon juice
- Pinch cayenne
- 1 1/2 pounds 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
- 2 red bell peppers, cut into 1/2-inch strips
- 1 pound asparagus, tough ends snapped off
- 3 hard-cooked eggs, peeled and quartered
- 1. Heat the oven to 450°. In a small bowl, combine the mayonnaise, garlic, 2 tablespoons of the oil, the lemon juice, cayenne, and a pinch of salt. Mix well and refrigerate until ready to use.
- 2. Put the potatoes and carrots on a large baking sheet and toss them with 2 tablespoons of the oil and 1/2 teaspoon salt. Spread the vegetables out in a single layer and roast them in the oven for 15 minutes.
- 3. 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. Put the asparagus on the pan with the peppers. Roast until all the vegetables are tender, about 10 minutes longer. Serve the roasted vegetables and hard-cooked eggs with the aioli.
- Plenty of other vegetables lend themselves to roasting. Try wedges of sweet potato or fennel, whole scallions or mushrooms, or halved Brussels sprouts.
- 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.
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