Aioli With Roasted Vegetables

• 1 small head broccoli, cut into florets and the stem cut into bite-size pieces
• 1 small head cauliflower, cut into bite-size florets
• 3 medium beets, peeled and cut into 3/4-inch wedges
• 3 medium turnips, peeled and cut into 3/4-inch wedges
• 1 acorn squash, halved, seeded and cut into 1-inch wedges
• 2 bunches scallions, trimmed and halved lengthwise
• Extra-virgin olive oil, for drizzling
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Pomegranate seeds, for serving (optional)
• 1 to 3 garlic cloves, grated or mashed to a paste
• 1 teaspoon lemon juice, more to taste
• 18 teaspoon fine sea salt, more to taste
• 1 large egg
• 1 large egg yolk
• 3/4 cup extra-virgin olive oil

1. Heat oven to 425 degrees.
2. Place broccoli and cauliflower together on one large rimmed baking sheet or pan, and beets and turnips on another.
3. Place squash and 1 bunch scallions on individual pans.
4. Toss all vegetables with olive oil, salt and pepper until well coated.
5. Roast scallions 12 to 15 minutes; broccoli and cauliflower 20 to 30 minutes; squash 30 to 40 minutes; and beets and turnips 40 to 50 minutes.
6. Toss all periodically while roasting.

broccoli, cauliflower, beets, acorn, bunches scallions, extravirgin olive oil, kosher salt, freshly ground black pepper, pomegranate seeds, garlic, lemon juice, salt, egg, egg yolk, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/1016907 (may not work)