Roasted Root Vegetables with Saffron Garlic Aioli

Roasted Root Vegetables with Saffron Garlic Aioli Roasted Root Vegetables with Saffron Garlic Aioli Mix and match your favourite root vegetables. Serve with Epicure’s Bamboo Skewers for spearing and dipping in Saffron Garlic Aioli, or any prepared Epicure’s Dip.
Mix and match your favourite root vegetables. Serve with Epicure’s Bamboo Skewers for spearing and dipping in Saffron Garlic Aioli, or any prepared Epicure’s Dip.
  • 15 min prep
  • 45 minutes
  • 150 calories
  • $0.40
  • Gluten Free
  • Vegetarian

Ingredients


Makes : 8 servings
  • 2 lbs (1 kg) assorted root vegetables, such as carrots, parsnips, beets and baby potatoes
  • 3 Tbsp (45 ml) olive oil
  • 1 Tbsp (15 ml) Rosemary Garlic Oven Fries Seasoning
  • Sea Salt (Grinder), coarsely ground, to taste
  • Black Pepper (Grinder), coarsely ground, to taste
  • Saffron Garlic Aioli:
  • 1/4 tsp (1.5 ml) Saffron
  • 1 Tbsp (15 ml) boiling water
  • 1 garlic clove, crushed
  • 1/2 C (125 ml) light mayonnaise

Preparation


 
  • Preheat oven to 425° F (220° C).
  • Place vegetables in Fry Pan. Add oil and Seasoning for Rosemary Garlic Oven Fries, 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.
  • To prepare 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 Serving Size
Calories 150
Fat 11 g
Saturated Fat 1.5 g
Transfat 0 g
Cholesterol 5 mg
Sodium 210 mg
Carbohydrates 14 g
Fibre 4 g
Sugar 6 g
Protein 1 g

Shop this recipe...

Fry Pan
$65.00
Sea Salt (Grinder)
$15.00
Rosemary Garlic Oven Fries Seasoning
$7.50
Black Pepper (Grinder)
$15.00