Roasted Fall Vegetables with Saffron Aioli | Midwest Living

Roasted Fall Vegetables with Saffron Aioli

Roasted Fall Vegetables with Saffron Aioli

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  • Makes: 12 servings
  • Yield: 8 3/4 cups
  • Hands On 30 mins
  • Total Time 1 hr

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Featuring whatever's in season, this gorgeous platter is Chowgirls Killer Catering's most popular menu item, an unexpected and delicious alternative to raw veggie trays. The recipe comes from the Minneapolis company's cookbook, Chowgirls Killer Party Food.


    Roasted Fall Vegetables:
  • 1/2 medium head cauliflower, cut into florets
  • 1 acorn or carnival squash (1 1/2 pounds), seeded and sliced into 1/2-inch strips
  • 2 medium red sweet peppers, seeded and sliced into 1/2-inch strips
  • 1/2 medium head broccoli, cut into florets
  • 1 bunch (1 pound) slender carrots with tops, trimmed and scrubbed
  • 5 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • Saffron Aioli:
  • 3 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 1 pinch saffron threads, crumbled
  • 1 tablespoon honey
  • 1 cup mayonnaise


  1. Preheat oven to 425 degrees . In a large bowl, toss each vegetable separately with 1 tablespoon olive oil. As you go, arrange vegetables in a single layer on two shallow baking sheets (they may not all fit), keeping each variety separate. Season with salt and pepper.
  2. Roast until well-browned and tender, rotating pans halfway through roasting, 25 to 30 minutes. Some vegetables may cook faster than others; remove them from pans and set aside to cool while others finish cooking. Repeat roasting with any remaining vegetables that didn't fit on pans.
  3. For aioli: In a small saucepan, bring vinegar and garlic to a simmer. Add saffron; stir to release its color. Add honey; stir to dissolve. Remove from heat. Set aside to cool for about 10 minutes. Whisk in mayonnaise.
  4. To serve, arrange vegetables on a large platter and serve at room temperature with Saffron Aioli.

Nutrition Facts

(Roasted Fall Vegetables with Saffron Aioli)

Servings Per Recipe 12, Polyunsaturated fat (g) 9, Folate (µg) 54, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 3, sodium (mg) 343, sugar (g) 5, Potassium (mg) 493, Niacin (mg) 1, Monounsaturated fat (g) 7, Pyridoxine (Vit. B6) (mg) 0, Riboflavin (mg) 0, carb. (g) 15, pro. (g) 2, calcium (mg) 50, cal. (kcal) 237, Fat, total (g) 20, vit. A (IU) 6079, iron (mg) 1, vit. C (mg) 66, chol. (mg) 8, sat. fat (g) 3, Thiamin (mg) 0

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