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Nom Nom Nom.

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                                                                  Ingredients
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 5 tbsp olive oil
                                                                  • Yes No 1/2 tsp lemon juice
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No salt
                                                                  • Yes No 1 1/2 lb baking potato
                                                                  • Yes No 5 carrot
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 3 egg
                                                                  • Heat the oven to 450°. In a small bowl, combine the mayonnaise, garlic, 2 tablespoons of the oil, the lemon juice, cayenne, and a pinch of salt. Mix well and refrigerate until ready to use.
                                                                  • Put the potatoes and carrots on a large baking sheet and toss them with 2 tablespoons of the oil and 1/2 teaspoon salt. Spread the vegetables out in a single layer and roast them in the oven for 15 minutes.
                                                                  • Meanwhile, put the bell-pepper strips on a second large baking sheet and toss them with 1 teaspoon of the oil and 1/8 teaspoon salt. After 15 minutes, take the first pan out of the oven and turn the vegetables with a spatula. Put both pans in the oven and roast for 5 minutes. Toss the asparagus with the remaining 2 teaspoons of oil and 1/8 teaspoon salt. Put the asparagus on the pan with the peppers. Roast until all the vegetables are tender, about 10 minutes longer. Serve the roasted vegetables and hard-cooked eggs with the aioli.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook

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