Roasted Winter Vegetables with Smoked Mayo Recipe
Introduction
This roasted winter vegetables recipe is a colorful, hearty side dish perfect for chilly days. Paired with a creamy smoked mayo, it brings together sweet, earthy flavors with a smoky tang that’s sure to delight your taste buds.
Ingredients
- 500g beetroot (mixed colours if you can get them), small if possible
- 500g carrots (preferably long, slim ones)
- 500g Jerusalem artichokes
- Olive oil, for roasting
- 2 egg yolks
- ¾ tsp English mustard
- 1 small garlic clove, finely grated
- 225ml smoked rapeseed oil
- 2 tbsp lemon juice (you may not need all of it)
- White pepper, to season
Instructions
- Step 1: Heat the oven to 200°C (180°C fan/gas 6). Scrub the beets thoroughly and cut off any tufty tails. Scrub the carrots and halve them lengthways if they are thick. Wash the Jerusalem artichokes well; peeling is not necessary.
- Step 2: Place the beets in one roasting tin and the carrots in another to prevent the beetroot juice from bleeding onto them. Toss both with a little olive oil and season lightly. Roast the beets and carrots for 15 minutes.
- Step 3: Halve the Jerusalem artichokes lengthways and add them to the roasting tin with the carrots. Toss them with oil and season. Roast all the vegetables together for a further 30 minutes, or until tender. Cooking time may vary depending on the size of the vegetables.
- Step 4: While the vegetables roast, prepare the smoked mayo. In a food processor, combine the egg yolks, English mustard, grated garlic, and a pinch of seasoning. With the processor running, slowly drizzle in the smoked rapeseed oil until the mixture thickens and emulsifies.
- Step 5: Add lemon juice to the mayo and adjust seasoning to taste. If the mayo becomes too thick, thin it with a splash of water.
- Step 6: When the beets are cooked and cool enough to handle, peel off the skins—they should slip off easily—and cut them into pieces if desired. Arrange all the roasted vegetables on a platter and serve with the smoked mayo on the side.
Tips & Variations
- Using mixed color beets adds visual appeal and different earthy flavors to the dish.
- If you don’t have smoked rapeseed oil, substitute with a mild olive oil and add a small amount of smoked paprika to the mayo for smoky flavor.
- For a vegan version, replace the mayo with a smoky-flavored plant-based sauce or a tahini dressing.
Storage
Store leftover roasted vegetables and smoked mayo separately in airtight containers in the refrigerator. The vegetables will keep well for up to 3 days. Reheat the vegetables gently in the oven or microwave before serving. The mayo is best served cold and consumed within 2 days for freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the smoked mayo ahead of time?
Yes, you can make the smoked mayo up to a day in advance. Keep it refrigerated in a covered container and give it a quick stir before serving.
Do I need a food processor for the mayo?
A food processor makes it easier to emulsify the mayo smoothly, but you can also whisk it by hand vigorously while slowly pouring in the oil.
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Roasted Winter Vegetables with Smoked Mayo Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant roasted winter vegetables recipe features a mix of beetroot, carrots, and Jerusalem artichokes, perfectly caramelized in the oven and served alongside a creamy, smoky mayonnaise made from scratch. The combination highlights seasonal root vegetables with an exciting twist from homemade smoked mayo that adds a depth of flavor to the dish. Ideal as a hearty side or a vegetarian main, this recipe balances earthiness and smokiness beautifully.
Ingredients
Vegetables
- 500g beetroot (mixed colours if available), small if possible
- 500g carrots (preferably long, slim ones)
- 500g Jerusalem artichokes
- Olive oil, for roasting
Smoked Mayonnaise
- 2 egg yolks
- ¾ tsp English mustard
- 1 small garlic clove, finely grated
- 225ml smoked rapeseed oil
- 2 tbsp lemon juice (you may not need all of it)
- White pepper, to season
Instructions
- Prepare the oven and vegetables: Preheat the oven to 200°C (180°C fan)/gas mark 6. Scrub the beets thoroughly and trim any tufty tails. Scrub the carrots and halve them lengthways if thick. Wash the Jerusalem artichokes well; peeling is not necessary.
- Roast the beetroot and carrots: Place whole beets in one roasting tin and carrots in another to prevent color bleeding. Toss each with a little olive oil and seasoning. Roast both tins for 15 minutes.
- Add Jerusalem artichokes and continue roasting: Halve the artichokes lengthways and add them to the tin with carrots. Toss them in olive oil and seasoning, then roast all vegetables together for an additional 30 minutes or until tender, adjusting time as needed depending on the size of the vegetables.
- Make the smoked mayonnaise: In a food processor bowl, blend the egg yolks, English mustard, grated garlic, and a pinch of seasoning. With the processor running, slowly pour in the smoked rapeseed oil ensuring the mixture thickens and emulsifies. Once fully incorporated and thick, add lemon juice to taste and adjust seasoning. If the mayo becomes too thick, thin it slightly with a splash of water.
- Finish and serve: Allow the beets to cool slightly, then peel off the skins, which should come away easily. Cut the beets into preferred sizes. Arrange all the roasted vegetables on a serving platter and offer the smoked mayonnaise alongside for dipping or drizzling.
Notes
- Cooking times may vary based on vegetable size; ensure all vegetables are tender before serving.
- Use separate roasting trays for beetroot to avoid their red juice staining other vegetables.
- If you prefer a milder garlic flavor in the mayo, reduce the amount or substitute with roasted garlic.
- For a vegan variation, substitute the mayonnaise with a plant-based alternative or skip it completely.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Keywords: roasted winter vegetables, smoked mayo, roasted beetroot, Jerusalem artichokes, root vegetable recipe, vegetarian side dish, homemade mayonnaise, winter vegetables
