Roasted Fall Vegetables with Saffron Aioli
Roasted Fall Vegetables:
Preheat oven to 425°. 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.Advertisement
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.
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.
To serve, arrange vegetables on a large platter and serve at room temperature with Saffron Aioli.