RecipesSide DishesGluten FreePareveVegan

Roasted Summer Vegetables with Horseradish Aioli

Name: Roasted Summer Vegetables with Horseradish Aioli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound baby peppers; 2 bulbs fennel (sliced); 10 garlic cloves; Olive oil; Salt and pepper to taste; 1 bottle Gold’s horseradish mayonnaise; 1/2 cup dill

Shifra Klein • Jul 19, 2013 (Updated: Aug 20, 2019)Comment Jump to Recipe

Roasted Summer Vegetables with Horseradish Aioli

Roasted Summer vegetables get spruced up with a horseradish aioli.

Roasted Summer Vegetables with Horseradish Aioli

Prep Time 15

Cook Time 20

Total Time 35

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Servings

Ingredients

1 pound baby peppers
2 bulbs fennel sliced
10 garlic cloves
Olive oil
Salt and pepper to taste
1 bottle Gold’s horseradish mayonnaise
1/2 cup dill

Instructions

Preheat oven to 475˚F. Combine the peppers, fennel and garlic. Drizzle olive oil and salt and pepper on the vegetables and roast until tender, about twenty minutes. While vegetables are roasting, blend the Gold’s horseradish mayonnaise with the dill. Serve vegetables with horseradish-dill aioli.
As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2013) – Subscribe Now.

Category: RecipesSide Dishes

Holidays: PassoverSukkot

Diets: Gluten FreePareveVegan

Styles: BBQ & GrillCook For A Crowd

About Shifra Klein

Shifra Klein is the former editor-in-chief at Joy of Kosher with Jamie Geller Magazine. She aims to reinvent the way you think about food. Shifra lives with her husband, two sons and daughter in New York.