Side Servings

Root vegetable crisps with ovenroasted garlic aioli

20 minutes
40 minutes
Wine/Spirit Pairing
Waterkloof Chenin Blanc 2008

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  • 1 bulb garlic
  • 1 T olive oil
  • 1 butternut, peeled and pips removed
  • 2 sweet potatoes, rinsed
  • 4 parsnips, rinsed
  • 1 brinjal, sliced thinly lengthways
  • 200 g butter, melted
  • Sea salt
  • Dried chilli flakes, to taste
  • 1 cup good-quality mayonnaise or
  • 1 tub of low fat aubergine & feta cream cheese

Preheat the oven to 180°C.
Halve a bulb of garlic, drizzle with olive oil and place on a baking tray. Roast for 40 minutes, or until fragrant and slightly soft.
Run the blade of a vegetable peeler along the butternut, sweet potatoes and parsnips to create long slivers of each.
Place the slivers of each vegetable, together with those of the brinjal, on separate baking trays, drizzle with melted butter and toss until evenly coated.
Sprinkle with sea salt and chilli flakes and bake for 10 minutes a side, or until crisp and golden.
Combine the roasted garlic with the mayonnaise and serve with the vegetable crisps, or serve with Woolworths' international award-winning Aubergine and Feta cream cheese.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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