CRISPED & SMASHED SPRING VEGETABLE SHEET PAN WITH SPRING PEA ‘AIOLI’
YIELDS 6 CUPS VEGETABLES; 1½ CUPS ‘AIOLI’
GATHER FOR SPRING PEA ‘AIOLI’:
1 small bunch basil 1 cup frozen peas ½ preserved lemon 1 ripe avocado ¼ teaspoon sea salt
FOR VEGETABLE SHEET PAN:
3 cups (1½ pounds) multicolor small potatoes 1 bunch multicolor radishes
1 bunch asparagus
1/3 cup olive oil
2 tablespoons za’atar
1 teaspoon sea salt
MAKE IT
1. For Spring Pea ‘Aioli’: Destem basil (approximately 1 cup). Reserve any small leaves in cold water to use as garnish.
2. Bring a small pot of water to a boil.
3. Add peas and cook for 1 minute. Add basil and cook for additional 15 seconds.
4. Strain and run under cold water until cool.
5. Dice preserved lemon (approximately ¼ cup), discarding any seeds.
6. Blend cooked pea-basil mixture with diced preserved lemon, avocado, ½ cup water and sea salt until smooth.
7. For Vegetable Sheet Pan: Add potatoes to a medium pot. Cover with water and bring to a boil. Cook for 10 minutes, or until tender. Cool and cut in half.
8. Cut radishes in half crosswise (approximately 2 cups). Trim ends off asparagus.
9. Add cut potatoes, radishes, and asparagus to a large bowl and toss well with olive oil, za’atar, and sea salt.
10. Preheat the oven to 450ºF. Place two baking trays in the oven while it is preheating.
11. Line hot trays with parchment paper.
12. Arrange vegetables in a single layer on parchment-lined trays. Both the radishes and potatoes should be placed cut-side down.
13. Smash potatoes with the bottom of a measuring cup. Note: For extra crispy potatoes, drizzle with additional olive oil at this stage.
14. Bake for 15 to 20 minutes or until vegetables are golden and crispy.
15. Garnish with basil and serve warm with Spring
Pea ‘Aioli.’