1.5 pounds baking potatoes peeled cut into approximately 4-by-1/2-inch sticks ( 3)
5 carrots cut into approximately 2 1/2-by-1/2-inch sticks
1 pinch cayenne
3 cloves garlic minced
3 hard-cooked eggs peeled quartered
0.5 teaspoon juice of lemon
1 cup mayonnaise
5 tablespoons olive oil
2 bell peppers red cut into 1/2-inch strips
4 servings salt
Equipment
bowl
frying pan
baking sheet
oven
spatula
Directions
Heat the oven to 45
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.
