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

Scale

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