Vegetable sticks with aioli sauce - Detailed recipes with photos.

Rainbow Fried Vegetables is an Appetizer Ideal for views of matches and films in the company of friends and relatives. She less harmful than chips or french fries but just as interesting and delicious. Roast multi-colored vegetables, previously cutting them into long strips. Yellow potato goes well here, orange sweet potato and purple carrots, and by baking time these vegetables are combined with each other. Drizzle them with olive oil, sprinkle with salt and pepper and place in a very hot oven. Dip the prepared fried sticks in aioli and grainy garlic sauce mustard.

Recipe author – Ayesha Curry – Canadian-American actress, famous chef, culinary author books and television personality

Time: 40 мин. Complexity: easy Servings: 4 – 6 Recipes use volumetric containers with the volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Contents

1 Ingredients for the recipe:
- 1.1 Vegetable sticks
- 1.2 Mustard aioli
2 Recipe preparation:

Ingredients for the recipe:

Vegetable sticks

2 medium sweet potato tubers, cut into strips 0.5 mm thick cm.
2 medium potato tubers, cut into strips 0.5 mm thick cm.
4 purple carrots (approximately 240 gr.), Cut in half, and then into 4 parts lengthwise
3 tbsp. l olive oil
0.5 tsp granulated garlic

Mustard aioli

3/4 Art. mayonnaise
3 tbsp. l mustard
1 small clove of garlic, grated

Recipes with similar ingredients: sweet potato (sweet potato), potatoes, carrots, aioli sauce, garlic granules, mustard whole grain mayonnaise

Recipe preparation:

Place the pan on the middle grid of the oven and preheat to 230 ° C.
Aioli: in a small bowl, mix mayonnaise, mustard, garlic and sprinkle generously with ground black pepper. Put in refrigerator while frying vegetables.
Fried vegetables: mix carrots in a large bowl, potatoes and sweet potato with olive oil, garlic, 1 tsp. salt and a little black pepper. Arrange the vegetables on a preheated nasty. Bake until crisp and golden brown, turning the baking sheet on the other side and mixing the vegetables once in mid baking, 18-20 minutes.
Put the vegetables on a plate and serve with aioli.