Roasted Root Vegetables with Saffron Garlic Aioli

45 min

8 servings

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
  • 1 tbsp Rosemary Garlic Seasoning
  • Sea Salt, coarsely ground, to taste
  • Black Pepper, coarsely ground, to taste
  • 1⁄4 tsp saffron
  • 1 tbsp boiling water
  • 1 garlic clove, crushed
  • 1⁄2 cup light mayonnaise

Preparation

  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.
  5. Add garlic to mayonnaise. Stir in saffron and water. Season with Salt and Pepper.
  6. 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, 0 0 g), Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 14 g (Fiber 4 g, Sugars 6 g), Protein 1 g.