Roasted Fall Veggies With Aji Verde

Name: Roasted Fall Veggies With Aji Verde
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 1 large sweet potato, ¼ inch dice; 2 carrots, ¼ inch dice; 2 stalks celery, ¼ inch dice; 3 turnips, ¼ inch dice; 3 golden beets, ¼ inch dice; 1 red onion, ¼ inch dice; 2 tbsp olive oil; ¼ tsp cumin; ¼ tsp coriander; ¼ tsp smoked paprika; ¼ tsp ras el hanout *(optional); 1 tsp salt, or to taste; 1 bunch fresh cilantro (about ½ cup packed cilantro); 2 cloves garlic; 1 jalapeno pepper seeded; ½ cup mayonnaise; ¼ cup grated cotija cheese (or Parmesan); ¼ cup water; 2 tablespoons Aji Amarillo Paste**; 1 tablespoon lime juice; ¼ teaspoon salt

by Gourmet Mami

2 servings

40 min

This is a very flavorful dish that can be served with sautéed greens, over rice or farro, or along with the protein of your choice. The key to these roasted veggies is using enough olive oil to coat them, and the spice mix. The Aji verde takes this dish to the next level! It is a delicious Peruvian sauce traditionally served as a dipping sauce or to top grilled meats and vegetables. The distinctive ingredient is a pepper puree called Aji Amarillo Paste. If you can’t find it in your area, is it easy to get online. This recipe makes more than you’ll need for this dish, so keep the leftovers in the fridge for up to a week.

Roasted Fall Veggies With Aji Verde

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Recipe details

Yield 2 servings
Time spent: Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min

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Ingredients

For the Veggies

1 large sweet potato, ¼ inch dice
2 carrots, ¼ inch dice
2 stalks celery, ¼ inch dice
3 turnips, ¼ inch dice
3 golden beets, ¼ inch dice
1 red onion, ¼ inch dice
2 tbsp olive oil
¼ tsp cumin
¼ tsp coriander
¼ tsp smoked paprika
¼ tsp ras el hanout *(optional)
1 tsp salt, or to taste

For the Aji Verde

1 bunch fresh cilantro (about ½ cup packed cilantro)
2 cloves garlic
1 jalapeno pepper seeded
½ cup mayonnaise
¼ cup grated cotija cheese (or Parmesan)
¼ cup water
2 tablespoons Aji Amarillo Paste**
1 tablespoon lime juice
¼ teaspoon salt

Instructions

Preheat oven to 375 degrees. Line a sheet tray with parchment paper.
In a large bowl, toss all the veggies with olive oil and spices. Spread on the sheet tray and roast in the oven for about 25 minutes, or until the veggies begin to get golden.
While the veggies are make the Aji: Tear the bottom half of the stems off the cilantro and discard (or save for flavoring soup, stew, beans etc.)
Place all ingredients in the bowl of a food processor. Purée until the mixture is smooth. Taste, then add salt, to taste if needed.

Tips

*Ras el hanout is a Moroccan spice blend. The name in Arabic means "head of the shop" and implies a mixture of the best spices the seller has to offer.
**Aji Amarillo Paste is an optional ingredient, but it does make the sauce taste more authentic. It is a simple puree of Peruvian yellow chile peppers.

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Roasted Fall Veggies With Aji Verde

Roasted Fall Veggies With Aji Verde

Recipe details

Ingredients

For the Veggies

For the Aji Verde

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Roasted Fall Veggies With Aji Verde

Roasted Fall Veggies With Aji Verde

Recipe details

Ingredients

For the Veggies

For the Aji Verde

Instructions

Tips

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