This is one of my favorite cold weather, go to recipes. Easy, healthy comfort food- its caramelized onions and sweet potatoes can even satisfy your sweet tooth. It makes a great base or side dish for many meals. I make a huge batch and use it in all kinds of meals for several days. It pairs well with my vegetarian chili on top, or warm it up with a couple whole eggs placed in between the veggies and 2 tablespoons of water. Cover and you’ve got eggs poached on top for a super breakfast.

Roasted Root Veggies with Lemon Sweet Potato Aioli

4 red or yellow potatoes

4 large carrots

3 medium sweet potatoes

2 beets

2 turnips

1 medium onion

3 – 4 Tbsp coconut, avocado, olive or grapeseed oil

2 tsp dried rosemary leaves

1.Cut all the veggies except the onions into 1/2 inch thick slices. Put all except the onions in a large bowl. Drizzle with about 2 Tbsp of melted coconut oil, or spray with an oil spray bottle, (just enough to coat). Place veggies on 2 cookie sheets, in a single layer. Bake at 370° for 20 minutes.

2. While the veggies are roasting, cut the onion in thin slices, about 1/8 inch thick.  Place the onions and the rosemary leaves into the bowl, spray or stir in just enough oil to coat.

3. When the veggies have been roasting for 20 minutes, take them out, stir in the onion and rosemary, then put back in the oven, switching the position of the pans, and bake another 25 minutes, or till browned on the edges.

Notes: 

Use purple sweet potatoes in the aioli for a beautiful purple color.

You can use any combination of root veggies including parsnips and butternut squash. The roasted root veggies are delicious even without the aioli.

Aioli

3/4 cup mayo

1 cup roasted sweet potato

1 clove garlic

2 1/4 Tbsp apple cider vinegar

2 1/4 Tbsp lemon juice

2 -3 Tbsp water

4 tsp sea salt or to taste

Blend or process all ingredients till smooth, adding enough water to acquire the desired consistency. Drizzle on individual plates.