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
- ⅛ teaspoon fine sea salt, more to taste
- 1 large egg
- 1 large egg yolk
- ¾ cup extra-virgin olive oil
- Nutritional Information
Nutritional analysis per serving (10 servings)
232 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 4 grams protein; 37 milligrams cholesterol; 416 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 to 12 servings
Preparation
Make the vegetables:
- 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:
- 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.
- Arrange roasted vegetables on platter and sprinkle with pomegranate seeds if using. Serve with the aioli on the side.
1 hour
Dining and Cooking