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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.
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