Roasted Autumn Recipes with Smoked Paprika Aioli
A smoky, sweet, and tangy aioli dip that instantly elevates anything you dunk into it or you drizzle it over.
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!!!!