Roasted Winter Vegetable Platter with Miso Aioli and Romesco Sauce
Crudités are the ultimate in fuss-free entertaining, but when the weather turns cooler, we want something a little more “fall.” Aran Goyoaga’s roasted winter vegetable platter is just as easy to put together, but with a little twist to make it feel seasonal and special.
“This is a take on the classic grand aioli,” she told us as she whipped it up in our test kitchen, “where a large platter of usually raw sliced vegetables and cooked eggs is served with a generous bowl of homemade aioli. For the colder months, I like to roast the vegetables with olive oil and spices. You can roast any hearty vegetable you like, such as potatoes, sweet potatoes, broccoli or fennel, but it’s important to cut the vegetables similarly so that they’ll all bake in the same amount of time.”
The author of Cannelle et Vanille also put her spin on the traditional aioli by adding miso. And while we insist that homemade aioli is sort of magical, if you don’t have time to make it from scratch, you can just as easily start with high-quality, store-bought mayonnaise. (No one will know.)
Add to that a traditional Spanish romesco (it takes minutes in the blender) and you’ve got sweater weather in crudités form.
PureWow’s Chef in Residence program invites food influencers and tastemakers from all over the world to create new recipes in our New York City test kitchen.
Ceramics courtesy of Henry Street Studio.
1 to 2 tablespoons white miso paste
1 teaspoon Dijon mustard
1 garlic clove, peeled and minced
½ teaspoon kosher salt
1 large pasteurized egg yolk
½ cup extra-virgin olive oil
1 tablespoon lemon juice
1 garlic clove, peeled
½ cup (75g) raw cashews or slivered almonds
2 pieces roasted red bell pepper from a jar
2 tablespoons tomato sauce
2 tablespoons red wine vinegar
1 tablespoon finely chopped fresh parsley
½ teaspoon smoked paprika
⅛ to ¼ teaspoon cayenne pepper
½ teaspoon fine sea salt
½ cup (115g) olive oil
½ medium kabocha squash, cut into wedges
1 bunch carrots, washed and tops trimmed
1 small cauliflower, cut into florets
¼ cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon ground cumin
½ teaspoon freshly ground black pepper
1. Make the Aioli: In a medium bowl or using a mortar and pestle, combine the miso paste, Dijon mustard, garlic and salt until you have a smooth paste. Using a small whisk, beat in the egg yolk. Slowly pour in the olive oil while whisking, creating a thick emulsion. Continue adding the olive oil in a thin stream, then whisk in the lemon juice. Transfer to a bowl or jar and refrigerate for up to a day. (Alternatively, you can make the aioli in a blender. See note below.)
2. Make the Romesco Sauce: In the bowl of a food processor, combine the garlic and cashews; pulse until finely ground, about 2 minutes. Add the bell pepper, tomato sauce, vinegar, parsley, paprika, cayenne and salt, and process until smooth, about 1 minute. Scrape down the side of the bowl, then steadily drizzle in the olive oil while the food processor is running. Transfer to a bowl or jar and refrigerate for up to a week.
3. Roast the Vegetables: Preheat the oven to 400°F. In a large bowl, toss together the squash, carrots, cauliflower, olive oil, salt, cumin and pepper until well coated.
4. Spread the vegetables on two baking sheets and roast until golden brown and tender, 30 to 35 minutes. Turn off the oven and let the vegetables rest in it for another 5 minutes to soften. Serve with the aioli and romesco sauce.
Note: To make the aioli in a blender, combine the miso paste, Dijon mustard, garlic and salt in the blender and blend into a smooth paste. Add the egg and blend until combined, then slowly stream in the olive oil with the blender running and finish with the lemon juice.