Roasted Veggies with Zesty Aioli

Posted on: Thursday, November 6, 2014

Following Kara’s trend of fall entertaining, I had a few friends over to my apartment the other night for some vino and bites. At any local bar, I am always attracted to small, savory bites with creative dipping sauces. Whether it be roasted artichokes dipped in lemony butter sauce, or white potatoes served with a spicy tomato sauce (patatas bravas), it’s always a fun and interactive way to dine.
My fall equivalent was on the healthier side with roasted (instead of fried) Brussels sprouts and sweet potatoes with a light aioli dipping sauce. Served with fun toothpicks, these shareable items are incredibly vibrant and super simple to prepare.
Roasted Brussels Sprouts and Sweet Potato Cubes with Zest Aioli

20 Brussels Sprouts, cut in half
2 medium-sized sweet potatoes, cut into 1-inch irregular cubes
EVOO
1 t dried oregano
1 t garlic powder
salt and pepper throughout

3/4 c Parmigiano Reggiano, grated

Zesty Aioli
1/3 c mayonnaise
1 clove minced garlic
1 t lemon juice
1 T flat leaf parsley, chopped
1 t sriracha hot sauce

salt and pepper throughout
toothpicks

Preheat oven to 400 degrees Fahrenheit. 


On a baking sheet, toss the Brussels sprouts and sweet potatoes with a generous amount of EVOO, 1 t dried oregano, 1 t garlic powder, salt and pepper. Roast for 25-30 minutes until the veggies are browned and crispy. Some of the Brussels sprouts may become dark, but this will just intensify the flavor.

Meanwhile, in a small bowl, mix together the mayonnaise, garlic, parsley, lemon juice, 
sriracha hot sauce, salt and pepper. Pour into a cute dish and let meld in the refrigerator until ready to use. Place the dish on a platter and arrange the warm, crispy Brussels sprouts and sweet potatoes around it. Sprinkle the Parmigiano Reggiano on top. Serve with toothpicks for dipping. Serves 4-6.

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