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