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Roasted Winter Vegetables with Garlic ‘Aioli’

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


Winter Vegetables

  • 1 large beet, peeled and cut into small ½” cubes
  • 2 large carrots, peeled and cut into small ½” cubes
  • 2 large russet potatoes, peeled and cut into small ½” cubes
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried sage
  • 1/2 tsp dried dill
  • 1 tbsp rosemary, fresh or dried, minced

Garlic 'Aioli'

  • 1 garlic clove, minced fine or pressed
  • 3 tbsp mayonaise
  • 4 tbsp olive oil


  1. Preheat oven to 400 degrees F.

  2. In a large bowl, add cubed vegetables, olive oil, salt, pepper, sage, dill and rosemary. Mix well until all vegetables are evenly coated. Pour vegetables onto a large sheet pan. Bake in oven for 30-40 minutes, stirring vegetables every 15 minutes. You want the vegetables to be roasted until they are caramelized and just on the edge of crispy.

  3. In a small bowl, add minced garlic and mayo. Whisk in olive oil 1 Tablespoon at a time. Drizzle ‘aioli” onto vegetables and serve immediately.