Autumn is my favorite season, and with it comes the shift from vibrant summer nights to slower, cozier evenings filled with colorful seasonal produce. After months of avoiding the oven during the heat, fall is when we finally welcome its warmth back into the kitchen.
While autumn is peak baking season (looking at you, apples), it’s also the perfect time for roasted vegetables in every shape and form. And honestly… what are perfectly roasted veggies without the help of fresh herbs, bold spices, or a flavour-packed dip or sauce?
This year, I created a new sauce/dip that has quickly become my go-to for everything from casual weeknight dinners to festive fall gatherings. It’s incredibly versatile and bursting with flavours as bright, tangy, and unexpectedly smoky as can be. The smokiness surprised me at first, especially since the recipe started as nothing more than an idea swirling in my head. But once I brought out the scale and measuring spoons, I fell deep into a delicious rabbit hole of ratios and balance.
And in the end, every bit of tinkering was absolutely worth it.
Why you’ll love this recipe?
Perfect sweet-smokey balance: The combination of honey or maple syrup with smoked paprika creates a beautifully rounded flavour; sweet, smoky, and deeply satisfying without overpowering your dish.
Fresh finish: A squeeze of lemon juice cuts through the richness of the aioli, adding zing and freshness that makes every bite feel lively and well-balanced.
Extremely versatile: This dip pairs effortlessly with roasted vegetables, grilled meats, grain bowls, sandwiches, and even simple fries. It’s the kind of sauce you’ll find yourself reaching for again and again.
Quick and foolproof: With just a handful of pantry staples and no special equipment needed, this recipe comes together in minutes. Ideal for busy weeknights, last-minute gatherings, or elevating everyday meals.
Roasted Autumn Recipes with Smoked Paprika Aioli
Ingredients
Roasted Veg
- 250 g sweet potato cubed
- 250 g butternut squash cubed
- 250 g beetroot peeled & cubed
- 250 g parsnip cubed
- Olive oil
- Salt
- Pepper
Smoked Aioli
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 1 tsp smoked paprika
- 1 jar aioli
Instructions
- Preheat the oven to 220°
- Arrange the vegetables in a single layer on a large baking sheet lined with parchment paper.
- Drizzle with olive oil, season with salt and pepper, and toss well to coat.
- Roast for 25–30 minutes, tossing halfway through, until tender and lightly caramelized.
- Meanwhile, whisk together the aioli, lemon juice, maple syrup, and smoked paprika in a medium bowl.
- Serve the roasted vegetables warm, with the smoked paprika aioli on the side for dipping.
- Enjoy!!!!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
