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Herb Roasted Winter Vegetable “Fries” with Homemade Aioli

Posted On: January 13, 2016

Roasting is the key to unlocking your vegetable’s hidden richness. It’s a simple way to add vegetables to your everyday meals and can be easily tailored to satisfy almost any appetite. Roasted vegetables warm up both our homes and our appetites –  and this recipe will bring out flavors you didn’t even know existed!

Paired with a rich (and Paleo!) aioli, this appetizer does really well paired with our seafood – or even as an addition to our gluten free pastas!

Herb Roasted Winter Root Vegetables 

Ingredients

  • Your choice of:
    • organic carrots, organic kohlrabi, organic sweet potatoes, organic purple top turnips
  • Kosher salt
  • Freshly ground pepper
  • 2 – 4 tablespoons olive oil
  • 3 thyme sprigs (cut into 1″ pieces)
  • 2 rosemary sprigs (cut into 1″ pieces)

 

Method

Preheat oven to 425°. In a large bowl, toss the vegetables with olive oil, rosemary, thyme. Generously season with salt and pepper. Spread the vegetables on a foil lined baking sheet and roast for 40-50 minutes. Check on them every 15 minutes or so, tossing them while you check. Once finished, toss into a bowl and serve with our Paleo Aioli.

Paleo Aioli 

Ingredients 

  • 1 egg yolk
  • queeze of lemon
  • 1/2 tsp Dijon mustard
  • 1 cup olive oil
  • 3-4 large garlic cloves, peeled
Method 
Pound the garlic cloves into a paste. Whisk together the egg yolk, a squeeze of lemon, Dijon mustard, olive oil. While whisking, scoop the paste into the bowl and continue stirring until the garlic paste has integrated smoothly into the mixture. Viola! Use as a spread for sandwiches or as a dip for your roasted winter root vegetables!

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Let us know how you enjoyed your roasted vegetables! Tag your culinary creations on Facebook and Instagram with @beetnikfoods – we’d love to share your pictures! Bon appétit, ya’ll!

 

 

 

 

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