Pan-Roasted Purple Potatoes and Carrots with Garlic-Lemon Aioli

My mother knows that I love to work with unique, fun ingredients in the kitchen. So, it was no surprise that she picked me up a bag of stunning purple potatoes this past week and said, "I knew you could do something cool with them." I decided on pan-roasting them with some carrots in my large cast iron pan. I knew I wanted some type of dipping sauce, so I whipped up a super-quick aioli that totally elevates this dish.

The mayo-based aioli is lemon-y, creamy and garlicky. Having it alongside of the vegetables is a necessity. Plunging those perfectly-roasted potatoes and carrots into that sauce is pretty much heaven on earth. The vegetables themselves come out super tender on the interior, but are not mushy. And, they have just the right amount of crusty sear and crispness on the exterior.

This is a fabulous side dish that takes little prep work and truly highlights beautiful, fresh produce in a simple, yet delicious way.

NOTE: Baby gold/yellow or red potatoes can be utilized for this dish if you can't get your hands on the purple variety.

Yields 2 - 3 servings.

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Grilled Asparagus with Parmesan & Garlic Aioli Dip

If you're an asparagus lover, this is a must-try recipe! And, if you've been tentative about asparagus in the past, this just may be the recipe that will convert you into an asparagus lover.

Grilling asparagus brings out its sweetness and depth of flavor. The stalks cook up crisp-tender and are simply amazing paired with this creamy dip enhanced with the flavors of Parmesan cheese, garlic and lemon.

(P.S. This dip is, also, amazing with fresh veggies or served for dipping with oven-roasted fries.)

Roasted Red Potatoes with Lemon Garlic Aioli

 

I'm (kinda) stealing borrowing the same sauce recipe that I used recently for my Roasted Brussels Spouts post.  To be honest, I've used it more than once since posting that recipe last week.  (It is amazing with grilled asparagus, too.)

And, as amazing as the sauce is, I forgot to take a picture of the darn stuff.  So, you'll have to just imagine it sitting there awaiting its meeting with those gloriously crisp taters.  Or, just make this recipe and you can look at your own Lemon Garlic Aioli - just before you devour it.

Roasted Brussels Sprouts with Garlic Aioli

These aren't your momma's Brussels sprouts, friends.

More than likely, the Brussels sprouts you were forced to eat served as a child were from the frozen section of the supermarket and were boiled to oblivion resulting in a mushy, sulfur-smelling disaster! No wonder we never liked them!

First of all, using fresh Brussels sprouts makes a major world of difference. Secondly, roasting the sprouts takes these babies to a whole new level. Add a little garlic aioli on the side for dipping and you've got yourself a mighty yummy side dish!

P.S. I didn't realize until today that there is a "s" at the end of Brussels when referring to "Brussels sprouts" and that it should always be capitalized. One really does learn something new every day!