Roasted Vegetables with Mojo Aioli

thepaleoway.com

MellyJ

4 baby golden beetroots

4 baby red beetroots

80 mls coconut oil melted

sea salt

freshly ground black pepper

2 parsnips halved lengthways and cut into 5 cm pieces

1 red onions quartered

1 turnips cut into quarters

¼ pumpkins cut into wedges

200 g sweet potatoes cut into wedges

2 carrots halved lengthways and cut into 5 cm pieces

1 garlic bulbs cloves separated

1 teaspoon jerk spice blend or more to taste

1 handful coriander

subheading: Jerk Spice Blend:

1 tablespoon garlic powder

½ teaspoon cayenne pepper

2 teaspoons onion powder

2 teaspoons dried thyme

2 teaspoons dried parsley

1 ½ teaspoons paprika

1 teaspoon ground allspice

½ teaspoon freshly ground black pepper

½ teaspoon dried chilli flakes

½ teaspoon ground nutmeg

¼ teaspoon cinnamon

2 teaspoons sea salt

subheading: Mojo Aioli:

6 garlic cloves chopped

1 teaspoon toasted cumin seeds

2 long red chillies seeded and chopped

2 teaspoons smoked paprika

½ teaspoon dried oregano

2 tablespoons raw apple cider vinegar

3 tablespoons extra virgin olive oil

4 to 6 tablespoons aioli

sea salt

freshly ground black pepper

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