Roasted Vegetables with Aïoli

In Provence, the garlic-infused mayonnaise called aïoli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavour, it turns a humble meal into a spectacular one. In this recipe, an assortment of colourful roasted vegetables stand in for the raw and boiled ones. It makes a very elegant side dish to an entrée of roasted fish or meat, or can be the main event of a vegetable-focused meal.

Vegetables:
1 small head broccoli, cut into florets and the stem cut into bite-size pieces
1 small head cauliflower, cut into bite-size florets
3 medium beets, peeled and cut into ¾" wedges
3 medium turnips, peeled and cut into ¾" wedges
1 acorn squash, halved, seeded and cut into 1" wedges
2 bunches scallions, trimmed and halved lengthwise
extra-virgin olive oil, for drizzling
sea salt
black pepper, freshly ground

Garnish:
pomegranate seeds (optional)

Aïoli:
3 cloves garlic, grated or mashed to a paste
1 tsp. lemon juice, freshly squeezed
½ tsp. fine sea salt
1 large egg
1 large egg yolk
¾ cup extra-virgin olive oil

Preheat oven to 425°F (220°C, Gas Mark 7).

Make the Vegetables:
Place broccoli and cauliflower together on one large rimmed baking sheet or pan, and beets and turnips on another.

Place squash and 1 bunch scallions on individual pans.

Toss all vegetables with olive oil, salt and pepper until well coated.

Roast scallions 12-15 minutes; broccoli and cauliflower 20-30 minutes; squash 30-40 minutes; and beets and turnips 40-50 minutes. Toss all periodically while roasting.

Make the Aïoli:
Combine garlic, lemon juice and salt in a blender or food processor and let sit a minute or two. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. You can use a mortar and pestle if you prefer. Taste for seasoning and add more salt and lemon juice if needed.

Assembly:
Arrange roasted vegetables on platter and sprinkle with pomegranate seeds if using. Serve with the aïoli on the side.

Makes 8-12 servings.