Saturday, April 4, 2015

Easter Egg Colored Roasted Root Vegetables with Lemon Herb Aioli

Lettuce turnip the beet! Amiright?! Okay, so I saw someone with a cute little canvas grocery bag that said that the other day while I was buying beer. If anyone knows where I can get a bag that says that, please let me know, because I would love to have one. 

Anyways... What does that have to do with this recipe? Turnips. Beets. They're both here! This was my first experience with turnips and I have to say, they're a new favorite of mine, especially when roasted (look out cauliflower and brussels sprouts)!

This dish is a nice spring side dish. It's got colorful root vegetables and a bright, lemony, herby, "aioli" which pairs so nicely with the simply roasted veggies. It's easy, quick, yet sophisticated.

Easter Egg Colored Roasted Root Vegetables with Lemon Herb Aioli

Serves: 6

Time: 15 minutes active, 45 minutes inactive

For the Vegetables


3 medium beets, chopped
1 large turnip, chopped
5 large carrots, chopped
1/3 cup olive oil
sea salt and black pepper


Preheat oven to 450ºF. 

Toss veggies, olive oil, salt, and pepper in a large bowl. Transfer to rimmed baking sheet and roast in the oven for 45 minutes, or until all veggies are softened and caramelized. Remove from oven. 

You can either toss with the aioli all at once, or spoon the aioli over each serving. 

For the Lemon Herb Aioli


1/2 cup vegan mayonnaise (Vegennaise or Just Mayo are fine)
Juice of half a lemon
1/3 cup sliced scallions
1/3 cup chopped parsley


While the vegetables are roasting, combine the mayo, lemon juice, scallions and parsley in a large measuring cup. Serve alongside or on top of the roasted veggies.


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