Balsamic Roasted Vegetables with Garlic Lemon Aioli

Photo: Balsamic Roasted Vegetables with Garlic Lemon Aioli
Balsamic Roasted Vegetable recipe from Down to Earth Organic and Natural.
Yield
4-6 Servings
Vegan
Appetizers and Sides
Ingredients

Roasted Vegetables

  • ¼ cup red onion, sliced
  • 2 cloves garlic, diced
  • 2 carrots, sliced
  • 1 cup parsnip, cubed
  • 1 cup turnip, cubed
  • 1 ½ cup sweet potato, cubed
  • 1 ½ cup potato, cubed
  • 2 – 3 Tablespoons safflower oil
  • 2 teaspoons sea salt
  • 2 Tablespoons balsamic vinegar

Garlic Lemon Aioli

  • 2-3 cloves garlic, peeled
  • ½ lemon, juiced
  • 1 cup vegenaise
  • 1 Tablespoon dried dill
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon cayenne pepper, or to taste
  • Salt and pepper, to taste
Instructions
  1. Preheat oven to 350°.
  2. Line a casserole pan with parchment paper for easy clean-up
  3. Toss all Roasted Vegetable ingredients in a large bowl until well combined.
  4. Place vegetable mixture in lined casserole pan.
  5. Bake for 45 minutes to 1 hour or until all vegetables are thoroughly cooked, turning every 20 minutes.
  6. In a food processor, process Garlic Lemon Aioli until smooth and well combined.
  7. Plate Roasted Vegetables and drizzle Garlic Lemon Aioli over the top. Serve and enjoy!