Roasted Vegetables with Garlic Aioli

Print Recipe
 Roasted Vegetables with Garlic Aioli
Course Dinner, Lunch
Servings
2 People
Ingredients
  • 4-5 carrots (Heirloom varieties if available)
  • 1 Medium Potato
  • 1 small sweet potato
  • 1/2 tsp salt
  • 1 tbsp extra virgin olive oil
  • 1/3 jar Roza’s Gourmet Aioli Garlic Mayonnaise (or your favourite Roza’s Mayonnaise)
Course Dinner, Lunch
Servings
2 People
Ingredients
  • 4-5 carrots (Heirloom varieties if available)
  • 1 Medium Potato
  • 1 small sweet potato
  • 1/2 tsp salt
  • 1 tbsp extra virgin olive oil
  • 1/3 jar Roza’s Gourmet Aioli Garlic Mayonnaise (or your favourite Roza’s Mayonnaise)
Instructions
  1. Preheat oven to 180 °C.
  2. Prepare vegetables by slicing lengthways into chips or wedges approximately the same width to ensure similar cooking time.
  3. Toss vegetables in olive oil to coat on all sides and place on a baking paper lined oven tray.
  4. Bake in the oven for approximately 30 minutes until tender and crisp. Check at the 20 minute mark to rotate the vegetables and place aside any that are ready, and return tray to for the final 5-10mins.
  5. Toss vegetables with salt whilst hot.
  6. Enjoy your roasted vegetables dipped in your favourite Roza’s Mayonnaise!