fall-crudites-aioli6Our Winter Farmer’s Market is WONDERFUL, featuring some of Bozeman’s best local growers and producers. It happens every other Saturday at the Emerson Cultural Center, and you can bet I will always be there, chasing after my little tot, and buying veggies in-between catching up with old friends and meeting new.

This week I brought home a basket brimming with fall vegetables including 3lbs of carrots, beets and 4 stalks of Brussels sprouts. Since I knew that lunch had to be soon after I got home, I was inspired to roast them in the oven with some coconut oil, salt, and pepper. I whipped up a  simple Lemon Aioli dipping sauce, grilled up some of my pre-made frozen burgers and pulled out some jars of sauerkraut and giardinera for a quick and satisfying lunch rich in nutrients and probiotics.

I have been using my leftover aioli for everything this week, including salmon salad, dill dipping sauce for veggies(baby’s fave), and sriracha aioli served on my Grain-Free Fried Green Tomatoes. If you want your aioli less olive-y you can use another type of oil, or use 1/2 a cup EVOO and 1/2 cup macadamia or avocado oil, or even melted bacon grease…mmmm.

fall-crudites-aioli3

Fall Roasted Vegetables with Lemon Aioli
 
Serves: 4-6
Prep time:
Cook time:
Total time:

 
Ingredients
  • 10 small or 5 medium beet roots, cut into bite size pieces
  • ½ lb brussels sprouts, halved
  • ½ lb baby carrots
  • 1½ TBS coconut oil
  • salt and black pepper
  • for the lemon aioli:
  • 1 garlic clove
  • 2 tsp dijon
  • 1 large egg
  • 2 tsp lemon juice
  • zest of ¼ lemon
  • 1 cup extra virgin olive oil (optional: use caramelized garlic or lemon flavored oil)
  • salt to taste

Instructions
  1. Preheat oven to 400 degrees F.
  2. Place the vegetables in a large bowl with the coconut oil, salt and pepper.
  3. Coat the vegetables in the oil, salt and pepper.
  4. Place veggies on a parchment lined baking sheet.
  5. Roast For 30 minutes at 400 degrees F, or until tender.
  6. Meanwhile make the aioli by mixing the garlic clove, dijon, lemon juice, zest, and egg in your blender.
  7. With the blender on low, add in the olive oil in a steady stream until it thickens to the consistency of mayonnaise.
  8. Add salt to taste.

 

eat. love. nourish.

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