Baked vegetables with aioli sauce

Ingredients:

For the aioli sauce:

• 12 cloves of garlic
• Coarse salt
• 2 large egg yolks
• 1.5 cups olive oil (or equal parts olive oil and grapeseed oil)

Vegetables for baking:

• 1 head of cauliflower, divided into florets
• 1 bunch turnips, cut into pieces
• 1 fennel bulb, cut into wedges
• 2 bunches of young carrots, roots trimmed
• 2 small bunches of beets, roots trimmed
• 500 g small red-skinned potatoes
• 3 large tubers sweet potatoes, cut into 4 pieces

Preparation:

1. Prepare the aioli sauce: Place 10 garlic cloves in a saucepan and cover with cold water. Bring to a boil and simmer over medium-high heat for 3 minutes, then drain. Return the garlic to the saucepan and add just enough water to cover. Bring to a boil and simmer for another 3 minutes, then drain.
2. Chop 2 fresh garlic cloves, sprinkle with salt and use a knife to crush the garlic into a paste.
   
   For a spicier aioli, crush 4 fresh garlic cloves into a paste and boil 8 cloves in step 1.
3. Grind the cooked garlic and garlic paste in a food processor. Add the egg yolks and 3 tablespoons of warm water and process until smooth, scraping down the sides. With the food processor running, slowly add the olive oil and process until thickened. Place the garlic mixture in a bowl, cover, and refrigerate for 1-4 hours.
4. Remove the aioli 15 minutes before serving and let it sit at room temperature. Add 4 tablespoons of water, if desired. Season with salt. Serve with roasted vegetables.
5. Roast vegetables separately: Place the cauliflower florets on a baking sheet lined with a double layer of foil, tie the ends of the foil together, and seal tightly.
   
   Place the baking sheet in the oven and roast the vegetables in a preheated oven at 230°C for approximately 30 minutes. Repeat the same steps for the turnips, fennel bulb, and carrots, roasting for another 30 minutes.
   
   Cooking time for beets, red-skinned potatoes, and sweet potatoes: 1 hour 45 minutes.