Garden Board Recipe
Grilled broccoli, roasted sweet potatoes, carrots, red pepper aioli, bagna cauda, spicy breadcrumbs, parsley
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables and Condiments
Method
Preparation
- 1
Roasting Sweet Potatoes and Carrots
Preheat the oven to 425°F (220°C). Peel and dice the sweet potatoes and carrots into bite-sized pieces. Toss them in a bowl with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized.
- 2
Grilling Broccoli
While the vegetables are roasting, prepare the broccoli. In a large bowl, toss the broccoli florets with 1 tablespoon of olive oil, salt, and pepper. Preheat a grill or grill pan over medium heat. Grill the broccoli for about 5-7 minutes, turning occasionally, until charred and tender.
- 3
Making Red Pepper Aioli
In a food processor, combine the roasted red bell pepper, 2 cloves of garlic, 1 tablespoon of olive oil, and a pinch of salt. Blend until smooth. Adjust seasoning to taste.
- 4
Preparing Bagna Cauda
In a small saucepan, melt 2 tablespoons of butter over low heat. Add 2 cloves of minced garlic and cook until fragrant. Stir in 1 tablespoon of olive oil and cook for an additional minute. Remove from heat.
- 5
Making Spicy Breadcrumbs
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the breadcrumbs and red pepper flakes, stirring frequently until the breadcrumbs are golden and crispy, about 3-5 minutes. Season with salt.
- 6
Assembly
Arrange the grilled broccoli, roasted sweet potatoes, and carrots on a large serving platter. Drizzle with the red pepper aioli and bagna cauda. Sprinkle the spicy breadcrumbs and chopped parsley over the top before serving.
