Aioli With Roasted Vegetables

By Melissa Clark

Updated Oct. 16, 2023

Aioli With Roasted Vegetables
Andrew Scrivani for The New York Times
Total Time
1 hour
Rating
5(1,118)
Comments
Read comments

In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one. In this recipe, an assortment of colorful roasted vegetables stand in for the raw and boiled ones. It makes a very elegant side dish to an entrée of roasted fish or meat, or can be the main event of a vegetable-focused meal. The aioli can be made up to three days ahead and stored in the refrigerator. The vegetables are best roasted right before serving.

Featured in: Garlic Aioli With Roasted Vegetables

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:8 to 12 servings

    For the Vegetables

    • 1small head broccoli, cut into florets and the stem cut into bite-size pieces
    • 1small head cauliflower, cut into bite-size florets
    • 3medium beets, peeled and cut into ¾-inch wedges
    • 3medium turnips, peeled and cut into ¾-inch wedges
    • 1acorn squash, halved, seeded and cut into 1-inch wedges
    • 2bunches scallions, trimmed and halved lengthwise
    • Extra-virgin olive oil, for drizzling
    • Kosher salt, to taste
    • Freshly ground black pepper, to taste
    • Pomegranate seeds, for serving (optional)

    For the Aioli

    • 1 to 3garlic cloves, grated or mashed to a paste
    • 1teaspoon lemon juice, more to taste
    • ⅛teaspoon fine sea salt, more to taste
    • 1large egg
    • 1large egg yolk
    • ¾cup extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

280 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 5 grams protein; 594 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Make the Vegetables

    1. Step 1

      Heat oven to 425 degrees. Place broccoli and cauliflower together on one large rimmed baking sheet or pan, and beets and turnips on another. Place squash and 1 bunch scallions on individual pans. Toss all vegetables with olive oil, salt and pepper until well coated. Roast scallions 12 to 15 minutes; broccoli and cauliflower 20 to 30 minutes; squash 30 to 40 minutes; and beets and turnips 40 to 50 minutes. Toss all periodically while roasting.

  2. Make the Aioli

    1. Step 2

      Combine garlic, lemon juice and salt in a blender or food processor and let sit a minute or two. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. You can use a mortar and pestle if you prefer. Taste for seasoning and add more salt and lemon juice if needed.

  3. Step 3

    Arrange roasted vegetables on platter and sprinkle with pomegranate seeds if using. Serve with the aioli on the side.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,118 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Michael Coventry

To deal with this, you can gently lower your whole eggs into a small pot of boiling water for one minute. Remove and run under ice cold water/or ice bath. Our doctOr says the salmonella is in the shell, so this takes care of it.

This will cook a very thin layer of the white, but makes dressings that are indistinguishable from raw eggs.

Shannon

It's a great recipe - I actually used about 5 cloves of garlic the second time because when we used 3 the first time, we didn't taste it at all. I would recommend cheaper olive oil - if it's too fragrant of the olive oil, it just tastes like olive oil later. It worked out much better/tastier when we used more garlic and cheaper olive oil.

Hilarie

This recipe is the bomb! I have made this many times, and it is always a hit! I have changed up the vegetables, according to what's in season, used less garlic if I think my guests won't like garlic breath, or gone full strength. I recommend using an immersion blender if you have one! Put all the ingredients in the bottom of a cup, except oil, let sit for a few minutes, then add oil on top. Put blender down to the bottom, turn on,then slowly raise up to the top. Aioli is done!

Kim

The aioli was amazing! It definitely elevated roasted veg to a whole new level!

Locki

Can aoli be made without eggs?

Kyra

This is so good and really flexible with the vegetables. I used romanesco, potatoes, sweet potatoes, cabbage and a loaf of ciabatta. I followed a slightly different aioli recipe, but removed the garlic cores, used the 2 egg yolks but only used 1/4 cup of olive oil. I've found that if you only use olive oil the result can be incredibly bitter.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.