Roasted Vegetables with Aioli

Roasted Vegetables with Aioli
Photo by © Melanie Acevedo

Ingredients

  • 5 carrots, cut into approximately 2 1/2-by-1/2-inch sticks
  • 1 ½ pounds baking potatoes (about 3), peeled and cut into approximately 4-by-1/2-inch sticks
  • 3 cloves garlic, minced
  • 2 red bell peppers, cut into 1/2-inch strips
  • 1 cup mayonnaise
  • 5 tablespoons olive oil
  • 3 hard-cooked eggs, peeled and quartered
  • + 4 more ingredients
    • Salt
    • ½ teaspoon lemon juice
    • 1 pound asparagus, tough ends snapped off
    • Pinch cayenne

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 ...

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