Roasted Carrots, Asparagus with Miso Lemon Aioli and Dill

As the seasons begin to change, this platter of winter carrots and spring asparagus is a welcome burst of color and flavor. Paired with fresh dill and a miso aioli takes the flavor to a new level. This makes a nice side dish or a vegetarian entrée. It would be a great buffet platter.

ONWARD:

Aioli is generally made with egg yolks, garlic, and extra virgin olive oil. In place of the egg yolks, mild-flavored white miso is used to make it plant-based. The fermented flavor of the miso and the tangy lemon juice create a tasty sauce accompaniment to the colorful vegetables.

4 servings

INGREDIENTS:

1 bunch multi-colored carrots, peeled, halved lengthwise (about 6 each)

1 bunch thick asparagus spears, white ends removed

2 tablespoons extra virgin olive oil

2 teaspoons fresh dill, chopped

1 teaspoon black sesame seeds (optional)

Miso Aioli

1 tablespoon organic white miso

¼ teaspoon garlic, mashed

2 tablespoons lemon juice

3 tablespoons extra virgin olive oil

DIRECTIONS:

1.     Preheat oven to 400°F.

2.     Place the carrot halves on silicone or parchment paper lined sheet pan. Toss with one tablespoon of extra virgin olive oil. Roast in the oven for fifteen minutes.

3.     In the meantime, make the aioli by whipping the miso, garlic, and lemon juice until smooth. Slowly whip in the three tablespoons of extra virgin olive oil. Reserve at room temperature.

4.     Add the asparagus and toss with the remaining one tablespoon extra virgin olive oil. Roast both carrots and asparagus for another ten minutes (for thick asparagus) or less until both the carrots and asparagus are roasted but still with a slight crunch.

5.     Toss the carrots and asparagus on a platter. Drizzle the aioli over the top. Sprinkle with the chopped dill and optional black sesame seeds. Serve hot or at room temperature.