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

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