Roasted Brussels Sprouts, Cauliflower, and Radishes With Garlic Aioli From 'The Kitchn Cookbook'

Serious Eats
Serves: 4 Save

Ingredients (7)

  • 8 ounces radishes, trimmed and quartered
  • 8 ounces Brussels sprouts, trimmed and halved
  • 12 ounces cauliflower (about 1/2 large head), trimmed, halved, and cut into 1-inch pieces
  • 1 tablespoon vegetable or grapeseed oil, or any other oil with a high smoke point
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • Garlic Aïoli for dipping

Directions

Learn how to make this recipe at Serious Eats

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