Aioli with roasted vegetables | Looye Kwekers
Roast a colorful mix of broccoli, cauliflower, carrots, parsnips, and beetroot until crispy, then drizzle with white balsamic vinegar for a burst of flavor.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.looye.com.
Cooking tools:
- Blender
- Food processor
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Serving platter
- Serving bowl
Ingredients
- 2 bunches Looye Honingtomaten
- 1 Broccoli
- 1 Purple carrot
- 1 Yellow carrot
- 1 Winter carrot
- 1 Beetroot
- 1 Cauliflower
- 1 pinch Extra virgin olive oil
- 1 pinch Salt and pepper
- 1 pinch White wine vinegar
- 3 cloves Garlic
- 1/2 Lemon
- 1 pinch Fine sea salt
- 1 Egg yolk
- 100 ml Extra virgin olive oil
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Nutrient-Rich Roasted Veggie Bowl Recipe
oneplanetlife.com
Roasted Vegetables | Recipe Cart
getrecipecart.com
Roasted Vegetables
au.subzero-wolf.com
Zesty Roasted Cauliflower & Broccoli — 12 Fixes to Healthy
12fixes.com
Holiday Roasted Root Vegetables Recipe
recipeland.com
Roasted Vegetables
vegannook.com
Roasted Broccoli & Carrot Medley - Lifestyles By Liz
lsliz.com
Roasted Vegetables | Recipe Cart
getrecipecart.com