Roasted Root Vegetables with Saffron Garlic Aioli

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CSA member Angela shared this recipe with us – what a great way to enjoy a whole bunch of veg! She said she used carrots, beets, watermelon radish, parsnips, rosemary, garlic, thyme, and sage – Yum! The original recipe comes from Epicure.

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Roasted Root Vegetables with Saffron Garlic Aioli

Ingredients

  • 2 lbs 1 kg assorted root vegetables, such as carrots, parsnips, beets and baby potatoes
  • 3 tbsp olive oil
  • 1 tbsp Rosemary Garlic Seasoning
  • Sea Salt Grinder, coarsely ground, to taste
  • Black Pepper Grinder, coarsely ground, to taste

SAFFRON GARLIC AIOLI

  • 1 ⁄4 tsp saffron
  • 1 tbsp boiling water
  • 1 garlic clove crushed
  • 1 ⁄2 cup light mayonnaise

Instructions

ROASTED ROOT VEGETABLES

  1. Preheat oven to 425° F (220° C).
  2. Place vegetables in frying pan. Add oil and Rosemary Garlic Seasoning, tossing to coat. Add Salt and Pepper.
  3. Roast for 25 minutes, or until vegetables are golden and fork-tender.
  4. While vegetables are roasting, steep saffron in boiling water for 5 minutes.

SAFFRON GARLIC AIOLI

  1. Add garlic to mayonnaise. Stir in saffron and water. Season with Salt and Pepper.
  2. Spoon aioli into a serving dish, cover and let stand for 30 minutes to allow flavour to develop.