1 half PnP Baking Butternut, peeled
2 Medium PnP Sweet Potatoes
3 Medium PnP Washed Potatoes
3 Medium PnP Beetroot, parboiled
1 glug of Westfalia Avocado Oil Plain, for roasting
Preheat oven to 200°C
Cut vegetables into wedges. Toss with a glug of oil.
Season and roast for 30-45 minutes until cooked through
Mix yolks with vinegar
Add oil, 1 Tbsp at a time, blending with a stick blender until mixture becomes pale and thick. Add parsley.
Season and add sugar
Serve aioli with vegetables