Dijon Aioli Roasted Veggies

Dijon Aioli Roasted Veggies

Adapted from Kilpatrick Family Farm

  • 2 cup diced nero tondo radishes
  • 2 cups diced potatoes
  • 2 cups diced carrots
  • 1 bunch of kale
  • 2 cloves of garlic
  • 1 spring onion
  • 3 tbs dijon mustard
  • 3 tbs lemonaise (regular mayo will do)
  • 2 tbs capers
  • 1/4 cup olive oil
  • salt & fresh pepper to taste
  1. In a large bowl, whisk mayo, dijon, capers, salt and pepper until blended.
  2. Add diced vegetables and toss until coated with aioli.
  3. Spread evenly over roasting pan or 1 to 2 cookie sheets. I like to add a little more salt and pepper at this point.
  4. Roast for 40 minutes at 450˚, turning vegetables halfway through. Makes about 6 servings.