Roasted Vegetables with Aioli - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Drizzle vegetables with olive oil, roast them in the oven until tender, and serve-what could be simpler? With a garlicky, lemon-tinged mayonnaise sauce, you have a feast.
Ingredients
- 1 c. mayonnaise
- 3 cloves garlic
- 5 tbsp. olive oil
- 1/2 tsp. lemon juice
- Pinch cayenne
- 1 1/2 lb. baking potatoes (about 3)
- 5 carrots
- 2 red bell peppers
- 1 lb. asparagus
- 3 hard-cooked eggs
Instructions
- Heat the oven to 450 °F. In a small bowl, combine the mayonnaise, garlic, 2 tablespoons of the oil, the lemon juice, cayenne and a pinch of salt. Mix well and refrigerate until ready to use.
- Put the potatoes and carrots on a large baking sheet and toss them with 2 tablespoons of the oil and 1/2 teaspoon salt. Spread the vegetables out in a single layer and roast them in the oven for 15 minutes.
- Meanwhile, put the bell-pepper strips on a second large baking sheet and toss them with 1 teaspoon of the oil and 1/8 teaspoon salt. After 15 minutes, take the first pan out of the oven and turn the vegetables with a spatula. Put both pans in the oven and roast for 5 minutes. Toss the asparagus with the remaining 2 teaspoons of oil and 1/8 teaspoon salt. Put the asparagus on the pan with the peppers. Roast until all the vegetables are tender, about 10 minutes longer. Serve the roasted vegetables and hard-cooked eggs with the aioli.
- Variations: Plenty of other vegetables lend themselves to roasting. Try wedges of sweet potato or fennel, whole scallions or mushrooms or halved Brussels sprouts.
- Wine Recommendation: Roasted vegetables and pungent aioli are best partnered with a fairly neutral-flavored, high-acid wine with some body. Italy's Collio region produces delicious pinot grigios that perfectly match that description.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon, Asparagus.
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