Roasted Vegetables with Trio of Aioli Recipe | Yummly

Roasted Vegetables with Trio of Aioli

RECIPESPLUS
14Ingredients
75Minutes
640Calories

Ingredients

US|METRIC
  • 1 2/3 pounds potatoes (scrubbed and cut into wedges)
  • 1 red pepper (deseeded and cut into wedges)
  • 1 yellow pepper (deseeded and cut into wedges)
  • 13 1/2 ounces artichoke hearts (drained)
  • 6 sprigs fresh thyme leaves (picked from 3 sprigs)
  • 3 sprigs rosemary needles (fresh, picked)
  • 1 pound carrots (peeled and sliced on a bias)
  • 2/3 cup olive oil
  • 2 cloves garlic (peeled and chopped)
  • 1 egg yolk
  • 2/3 cup plain yogurt
  • 2 sprigs fresh basil leaves (picked and shredded, a few leaves reserved for garnish)
  • 2 ounces sun-dried tomatoes (chopped)
  • 1 1/4 tablespoons capers
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    Directions

    1. Preheat oven to 325°F. Combine potatoes, peppers, artichokes, thyme leaves and sprigs, rosemary needles and carrots. Season, toss with 2 tbsp oil then arrange on a large baking tray and roast for 45-50 mins until golden and cooked through.
    2. For the aioli trio, whisk garlic and egg yolk in a mixing bowl. Gradually whisk in remaining oil. Add yogurt and season. Divide between 3 bowls. Mix shredded basil into 1 bowl and garnish with reserved leaves. Mix tomatoes and capers into another bowl. Leave the third bowl plain. Serve with roasted vegetables.
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    NutritionView More

    640Calories
    Sodium23% DV550mg
    Fat60% DV39g
    Protein25% DV13g
    Carbs23% DV68g
    Fiber76% DV19g
    Calories640Calories from Fat350
    % DAILY VALUE
    Total Fat39g60%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol60mg20%
    Sodium550mg23%
    Potassium2110mg60%
    Protein13g25%
    Calories from Fat350
    % DAILY VALUE
    Total Carbohydrate68g23%
    Dietary Fiber19g76%
    Sugars17g34%
    Vitamin A410%
    Vitamin C260%
    Calcium15%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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