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Crispy Roasted Fall Vegetable Board with Creamy Aioli

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A comforting and healthy weeknight dinner featuring high-heat roasted root vegetables served on a board with a tangy, garlicky creamy aioli. This recipe balances sweet, savory, and acidic flavors for a satisfying meal.

Ingredients

Scale
  • 1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 pound carrots, peeled and cut into batons or thick sticks
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 small head cauliflower, cut into bite-sized florets
  • 1 medium red onion, cut into 1-inch wedges
  • 3 tablespoons extra virgin olive oil
  • Sea salt and black pepper, to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon sherry vinegar or balsamic vinegar
  • 1/2 cup mayonnaise
  • 1 clove garlic, finely minced or grated
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1–2 tablespoons water, as needed

Instructions

  1. Preheat the oven to 425°F (220°C) and let it fully preheat for at least 15 minutes.
  2. Wash, peel, and cut the sweet potatoes, carrots, Brussels sprouts, cauliflower, and red onion into uniform pieces.
  3. Pat the vegetables dry with a towel to ensure crispiness.
  4. Place all prepared vegetables in a large mixing bowl. Drizzle with olive oil and sprinkle with sea salt, black pepper, dried thyme, and dried rosemary. Toss until every piece is lightly coated and glossy.
  5. Line two large baking sheets with parchment paper. Spread the vegetables out in a single layer, ensuring they are not crowded to prevent steaming.
  6. Roast for 20-25 minutes, flipping the vegetables halfway through (around the 10-12 minute mark) to ensure even browning.
  7. While vegetables roast, make the aioli: In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, and smoked paprika. Add water one tablespoon at a time until the desired consistency is reached. Taste and adjust seasoning.
  8. Remove vegetables from the oven. While still hot, drizzle with sherry vinegar or balsamic vinegar and toss gently.
  9. Arrange the roasted vegetables on a wooden board or large platter. Serve with the aioli on the side or drizzled over the top.
  10. Serve immediately while vegetables are warm and crispy.

Notes

[‘Do not overcrowd the baking sheets; vegetables must be in a single layer to roast rather than steam.’, ‘Dry vegetables thoroughly after washing to maximize crispiness.’, ‘Use high-quality olive oil and mayonnaise for better flavor.’, ‘Serve aioli on the side to keep vegetables crispy.’, ‘Reheat leftovers in the oven at 350°F to restore crispiness; avoid the microwave.’]

Nutrition

Keywords: roasted vegetables, fall dinner, healthy dinner, vegetable board, aioli recipe, weeknight dinner, gluten-free, vegan option

Find it online: https://blingbite.com/crispy-roasted-fall-vegetable-board-5-easy-healthy-dinners/