Roasted Vegetables with Olive Oil and Pepper Flakes
Delicious on its own, but amazing with the Olive Oil and Shallot Mayonnaise. I’ve served this with eggs at brunch, as an appetizer, and as a side dish to accompany fish. It would also be a good accompaniment to chicken and meat dinners.
Makes 4 servings
Ingredients
- 1 pound Baby Dutch Yellow Potatoes, or fingerlings, cut into 4 wedges each
- ½ large head cauliflower, cut into 1” florets
- 1¼ pounds broccoli, cut into 1” florets, large stems trimmed
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon coarse kosher salt
- 1 teaspoon Aleppo pepper or other red pepper flakes
- Generous amount of freshly ground black pepper
- Olive Oil and Shallot Mayonnaise, optional
Instructions
- Preheat the oven to 375°F. Combine the potatoes, cauliflower and broccoli florets in a large bowl. Drizzle the oil over and toss to coat. Sprinkle in the salt, red pepper flakes and black pepper and toss to mix well. Spread out in a single layer on a large baking sheet. Roast until the vegetables are tender and brown, about 30 minutes. Serve with the mayonnaise.