Pan-Roasted Purple Potatoes and Carrots with Garlic-Lemon Aioli

My mother knows that I love to work with unique, fun ingredients in the kitchen. So, it was no surprise that she picked me up a bag of stunning purple potatoes this past week and said, "I knew you could do something cool with them." I decided on pan-roasting them with some carrots in my large cast iron pan. I knew I wanted some type of dipping sauce, so I whipped up a super-quick aioli that totally elevates this dish.

The mayo-based aioli is lemon-y, creamy and garlicky. Having it alongside of the vegetables is a necessity. Plunging those perfectly-roasted potatoes and carrots into that sauce is pretty much heaven on earth. The vegetables themselves come out super tender on the interior, but are not mushy. And, they have just the right amount of crusty sear and crispness on the exterior.

This is a fabulous side dish that takes little prep work and truly highlights beautiful, fresh produce in a simple, yet delicious way.

NOTE: Baby gold/yellow or red potatoes can be utilized for this dish if you can't get your hands on the purple variety.

Yields 2 - 3 servings.

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Ingredients:

FOR THE VEGETABLES -

2 tablespoons olive oil
1 pound baby purple, yellow or red potatoes, washed, patted dry and halved
2 large carrots, peeled, trimmed and cut into large chunks
Salt and pepper, to taste
1 green onion, trimmed and thinly-sliced
Lemon wedges, for garnish

FOR THE AIOLI -

1/3 cup real mayonnaise
1 clove garlic, peeled and minced/grated
1 teaspoon lemon juice
1/2 teaspoon black pepper
1 green onion, trimmed and chopped

Directions:

Heat a large skillet {preferably a well-seasoned cast iron pan} over medium-high heat. Add olive oil. Allow oil to heat up for two minutes. Add the potatoes and carrots into the hot oil.

Season lightly with salt and pepper. Stir to coat potatoes and carrots in the oil. Lid. Reduce heat to low. Cook for 15 - 20 minutes. Stir every few minutes to make sure that vegetables cook evenly and do not burn.

{Cook just until tender and starting to brown on the exterior.}

Meanwhile, combine aioli ingredients in a small bowl.

Serve vegetables with green onions and lemon wedges. Serve aioli on the side for dipping.