Roasted Brussels Sprouts Cauliflower and Radishes With Garlic Aioli From The Kitchn Cookbook

Ingredients

• 8 ounces radishes, trimmed and quartered
• 8 ounces Brussels sprouts, trimmed and halved
• 12 ounces cauliflower (about 1/2 large head), trimmed, halved, and cut into 1-inch pieces
• 1 tablespoon vegetable or grapeseed oil, or any other oil with a high smoke point
• 1 teaspoon kosher salt
• Freshly ground black pepper
• Garlic Aïoli for dipping

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