ROASTED ASPARAGUS AND CARROTS WITH LEMON MINT AIOLI

Ingredients:

• 1 pound asparagus, ends trimmed
• 1 pound carrots, peeled and cut into halves, lengthwise
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 cloves garlic, minced

 
Place the asparagus, carrots, oil, salt, pepper and garlic in a bowl, toss gently.  Place in a single layer on parchment lined baking sheet.  Roast in 375° oven for 25 minutes.  Remove, cool slightly and serve with the lemon mint aioli.  Serves 6-8. 
 
LEMON MINT AIOLI

• Zest and juice of 1 lemon
• ¼ cup chopped fresh mint leaves
• 2 tablespoons olive oil
• 1 large clove garlic, coarsely chopped
• 1 teaspoon kosher salt
• 1 teaspoon capers, drained of liquid
• ¼ teaspoon red pepper flakes
• 1 cup mayonnaise
• 1 cup Greek yogurt

 
In a blender, combine all ingredients and puree until smooth and chill until ready to use.  Drizzle over roasted vegetables. Makes about 2 cups sauce.