For the Root Vegetables:
2 medium carrots, peeled and cut into 1” pieces
1 medium rutabaga, peeled and cut into 1” pieces
1 medium turnip, peeled and cut into 1” pieces
1 medium golden beet, peeled and cut into 1” pieces
10 small Brussels sprouts, trimmed and cut in half
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
• Preheat oven to 400˚F.
• Place the cut vegetables on a foil-covered sheet pan. Drizzle with olive oil, sprinkle with kosher salt and freshly ground black pepper. Toss until well-coated and spread out into a single layer.
• Place sheet pan on the top rack of the oven and roast for approximately 30 minutes, tossing once during roasting, until tender and lightly browned.
• Serve warm with a dollop of herbed aïoli.
Serves 4
For the Herbed Aïoli:
1 egg yolk
2 teaspoons Maille-brand Dijon mustard
1 cup olive oil
Kosher salt and freshly ground black pepper
2 garlic cloves, finely minced
2 tablespoons fresh thyme, minced
Juice of 1/2 lemon
• Whisk together the egg yolk, mustard and 1 tablespoon of the olive oil until an emulsion is formed.
• Slowly, drop by drop, add the oil to the emulsion, whisking vigorously and constantly. Continue adding the oil in a steady stream until all the oil has been incorporated.
• Add the minced garlic, thyme, lemon juice and season with kosher salt and freshly ground black pepper.
Makes 1 cup
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