This Roasted Fall Vegetables served with Smoked Paprika Aioli sauce is an easy side dish. It's perfect to add to your holiday table or weeknight meals.
4cupsfall vegetables of your choice,cut into 1/2 inch cubes (I use a mixture of halved Brussels sprouts, cubed sweet potato, and cubed butternut squash. You could also use other varieties of winter squash.)
1tablespoonolive oil
Salt and pepper,to taste
Smoked Paprika Maple Aioli:
1/4cupplain Greek yogurt
1/4cuplight mayonnaise
2tablespoonslemon juice
1tablespoonpure maple syrup
1tablespoongarlic,minced (about 3 cloves)
1teaspoonsmoked paprika
Salt and pepper,to taste
Instructions
Preheat oven to 425 degrees. Spread vegetables in a single layer on a large baking sheet lined with parchment paper or foil. Drizzle over oil, salt and pepper to taste, and toss to combine.
Roast vegetables for 25-30 minutes, tossing halfway through.
While vegetables are cooking, make maple aioli by combining all ingredients together in a medium sized bowl.
Serve roasted vegetables with maple aioli on the side. Store any leftovers in an airtight container in the fridge for up to 3 days.
Notes
If you are using Brussels sprouts, you may have some single leaves that fall off while cutting. Add these single leaves in the last 10 minutes of cooking so they don’t burn.