6 servings (serving size: 1 cup vegetables and 2 tablespoons aioli)

The head cook will likely opt to make the aioli and relax while the assistant slaves away prepping the vegetables. You can serve the vegetables warm as a side dish with a roast, at room temperature as an appetizer, or even as a first-course salad.

How to Make It

Step 1

To prepare vegetables, trim off beet roots; peel beets. Cut each beet into 6 wedges. Place beet wedges in an 11 x 7-inch baking dish. Cover and microwave at HIGH for 5 minutes; cool slightly. Add broccoli florets and carrot slices; sprinkle with water and 1/4 teaspoon salt. Cover and microwave at HIGH for 10 minutes or until tender. Remove the vegetables with a slotted spoon, and place in a shallow serving dish.

Step 2

To prepare the aioli, place sour cream and the next 5 ingredients (sour cream through garlic cloves) in a blender or food processor; process until smooth, scraping sides of bowl once. Place garlic mixture in a small bowl; stir in chives. Serve with vegetables.

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