Roasted Fall Vegetables with Smoked Paprika Aioli
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.
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Ingredients
Roasted Vegetables:
- 4 cups fall 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.)
- 1 tablespoon olive oil
- Salt and pepper, to taste
Smoked Paprika Maple Aioli:
- 1/4 cup plain Greek yogurt
- 1/4 cup light mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon pure maple syrup
- 1 tablespoon garlic, minced (about 3 cloves)
- 1 teaspoon smoked 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.
Nutrition
Serving: 1gCalories: 212kcalCarbohydrates: 31gProtein: 7gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gCholesterol: 3mgSodium: 344mgFiber: 8gSugar: 10g
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