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.