For herb aioli
½ cup mayo
2 garlic cloves, minced
2 tsp. freshly squeezed lemon juice, or to taste
½ cup fresh Italian parsley
2 tbsp. fresh rosemary, needles removed from stem and chopped
¼ tsp. sea salt
⅛ tsp. black pepper, freshly ground
In a small food processor or blender, pulse all ingredients together until smooth (about 30 seconds, or until the color changes to a nice green with specks of herbs throughout). Be careful if using a high-speed blender as the mayo can break—it will become thin and oily rather than thick and creamy.
Give the aioli a taste and season with more salt and lemon juice if needed. Transfer to the fridge until needed.
For roasted winter veggies
½ pound Brussels sprouts, outer leaves removed and sliced in half if large
1 pound tiny potatoes
3 or 4 carrots, peeled and cut into ½-in. slices
½ pound pearl onions, peeled
2 tbsp. extra virgin olive oil
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
1. Preheat oven to 400°F.
2. Toss veggies on a large rimmed baking sheet with the olive oil and season with salt and pepper.
3. Transfer to the oven and roast for 25-30 minutes, or until browned and soft throughout.
4. Begin to skewer 2-3 veggies per pick.
This is the perfect time to get your guests involved—you can chat and skewer at the same time. A little wine tasting would be perfect during this time, too.
5. Serve the veggie skewers with the herb aioli.