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Roasted 'crudites' with roasted garlic mayo

Method

  • Preheat oven to 180°C fan forced (200°C normal). 
  • Sprinkle the beetroot and garlic with a little oil and seasonings, separately wrap in foil and cook in the oven for about 20 mins until tender. Remove and, when cool enough to handle, peel and cut into wedges. 
  • Individually toss the chats, leeks, beans, carrots and celery with a little oil and seasonings in an extra large baking tray, keeping them separate. Then cook in the oven for about 20 mins, adding the beetroot and tomatoes towards the end. 
  • To make the garlic mayo, carefully put the garlic flesh into a processor with the mayonnaise and lemon juice. Whiz until well combined and taste for seasoning. 
  • Serve the vegies with the mayonnaise in a small bowl on the side warm or at room temperature – NOT straight from the fridge.

Ingredients

  • 4 small beetroot, unpeeled
  • 1 whole head of garlic, top part cut off
  • olive oil
  • sea salt & freshly ground pepper
  • 6 chats (baby potatoes), halved
  • 2-3 leeks, sliced
  • 12 green beans, topped & tailed
  • 2 carrots, sliced on the diagonal
  • 2 celery stalks, cut into chunks
  • 12 cherry tomatoes, on the stalk
  • 6 heaped tbsp mayonnaise
  • juice of ½ lemon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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