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

• 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
• for dipping

1. Place an oven rack in the center of the oven and preheat the oven to 425u0b0F.
2. Mix the radishes, Brussels sprouts, and cauliflower in a large bowl and toss with the oil, salt, and a generous amount of black pepper. Spread the vegetables on a large baking sheet in a single layer. Roast for 18 to 25 minutes, or until tender with blackened, crisped edges, stirring every 8 to 10 minutes. Remove the vegetables from the oven. Taste and season with additional salt and pepper, if desired.
3. Serve immediately with a spoonful of Garlic Aioli for dipping.
4. While this recipe explains how to prepare one particular mix of vegetables in the oven, the process can be extended to nearly any vegetable. The main key to roasting any vegetable is to cut the vegetable pieces the same size so they all cook at the same rate. Don't be afraid to roast at high heat-up to 425u0b0F-and to let the vegetables get a little blackened around the edges to develop flavor.

radishes, brussels, cauliflower, vegetable, kosher salt, freshly ground black pepper, dipping

Taken from www.seriouseats.com/recipes/2015/01/roasted-brussels-sprouts-cauliflower-and-radishes-the-kitchn-cookbook.html (may not work)