Oven Carrots and Brussels Sprouts with Roasted Garlic Aioli
Wine Recommendation
Liquid Light Chardonnay
Ingredients
- 2 heads garlic
- 6 Tbsp olive oil, divided
- 2 lb Brussels sprouts, trimmed and halved
- 2 lb rainbow carrots with tops, halved lengthwise
- 1 (0.5-oz) pkg fresh rosemary sprigs
- 1 tsp kosher salt
- 1 tsp pepper
- ½ tsp poultry seasoning
- 1¼ cups mayonnaise
- 2 tsp lemon juice
Instructions
- Preheat oven to 425°F. Cut top off garlic heads; peel and discard outer layer, leaving papery membranes of individual cloves intact.
- Place garlic in a small foil-lined baking dish; drizzle with 2 Tbsp oil. Cover with foil to seal.
- Toss together Brussels sprouts, carrots, rosemary, 3 Tbsp oil, salt, pepper, and poultry seasoning in a large bowl; divide between 2 large rimmed baking sheets.
- Roast vegetables and garlic 30 to 40 minutes or until lightly browned and tender, rotating pans halfway through baking.
- Let roasted garlic cool slightly; remove garlic from membranes, and coarsely chop.
- Stir together mayonnaise, roasted garlic, 1 Tbsp oil, and lemon juice in a bowl. Season with salt and pepper, if desired. Serve aioli with roasted vegetables.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
421
|
421
|
| Fat (g) | 37 | 37 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 5 | 5 |
| Carb (g) | 22 | 22 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 847 | 847 |
| T. Sugs (g) | 7 | 7 |
| A. Sugs (g) | 0 | 0 |
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