Roasted autumn vegetables with smoked paprika aioli

Difficulty 2/5

For 4 pers. • Prep.: 35 min • Cooking: 25-30 min • Recipe by passionmeetscreativity

  • -Vegetables :
  • -250g sweet potato, cubed
  • -250g butternut squash, cubed
  • -250g beetroot, peeled & cubed
  • -250g parsnip, cubed
  • -250g parsnip, cubed
  • -Olive oil
  • -Salt, pepper
  • -Dip :
  • -2 tbsp lemon juice
  • -1,5 tbsp maple syrup
  • -1,5 tsp smoked paprika
  • -1 jar aioli (190g)
Roasted autumn vegetables with smoked paprika aioli

  1. 1Preheat the oven to 220°
  2. 2Arrange the vegetables in a single layer on a large baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and toss well to coat.
  3. 3Roast for 25–30 minutes, tossing halfway through, until tender and lightly caramelized.
  4. 4Meanwhile, whisk together the aioli, lemon juice, maple syrup, and smoked paprika in a medium bowl.
  5. 5Serve the roasted vegetables warm, with the smoked paprika aioli on the side for dipping.
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