GARLIC AIOLI WITH ROASTED VEGETABLES

GARLIC AIOLI WITH ROASTED VEGETABLES image

Yield 8-12 people

Number Of Ingredients 18

FOR THE VEGETABLES:
1 small head broccoli, cut into florets and the stem cut into bite-size pieces
1 small head cauliflower, cut into bite-size florets
3 medium beets, peeled and cut into 3/4-inch wedges
3 medium turnips, peeled and cut into 3/4-inch wedges
1 acorn squash, halved, seeded and cut into 1-inch wedges
2 bunches 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 3 garlic cloves, grated or mashed to a paste
1 teaspoon lemon juice, more to taste
⅛ teaspoon fine sea salt, more to taste
1 large egg
1 large egg yolk
¾ cup extra-virgin olive oil

Steps:

1. Make the vegs: Heat oven 425*. Place broccoli and cauliflower together on 1 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 12-15 minutes; broccoli and cauliflower 20-30 minutes; squash 30-40 minutes; beets and turnips 40-50 minutes. Toss all periodically while roasting. 2. Make the aioli: 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. Arrange roasted vegetables on platter and sprinkle with pomegranate seeds, if using. Serve with aioli on the side.