Roasted Root Vegetables with Saffron Garlic Aioli
Mix and match your favourite root vegetables. Serve with bamboo skewers for spearing and dipping in Saffron Garlic Aioli, or any prepared Epicure’s Dip.
Ingredients
2 lbs (1 kg) assorted root vegetables, such as carrots, parsnips, beets and baby potatoes
3 tbsp olive oil
Sea Salt, coarsely ground, to taste
Black Pepper, coarsely ground, to taste
SAFFRON GARLIC AIOLI
1⁄4 tsp saffron
1 tbsp boiling water
1 garlic clove, crushed
1⁄2 cup light mayonnaise
Preparation
ROASTED ROOT VEGETABLES
- Preheat oven to 425° F (220° C).
- Place vegetables in frying pan. Add oil and Rosemary Garlic Seasoning, tossing to coat. Add Salt and Pepper.
- Roast for 25 minutes, or until vegetables are golden and fork-tender.
- While vegetables are roasting, steep saffron in boiling water for 5 minutes.
SAFFRON GARLIC AIOLI
- Add garlic to mayonnaise. Stir in saffron and water. Season with Salt and Pepper.
- Spoon aioli into a serving dish, cover and let stand for 30 minutes to allow flavour to develop.
Nutritional Information
Per serving: Calories 150, Fat 11 g (Saturated 1.5 g, Trans 0 g), Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 14 g (Fibre 4 g, Sugars 6 g), Protein 1 g.
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Rosemary Garlic Seasoning
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