4 med potatoes
1 cup baby carrots
4 celery stalks
2 tsp kosher salt
1 tsp black pepper
1 Tbs olive oil
2 cloves garlic
1 tsp kosher salt
2 egg yolks
1/2 tsp dried dill
1/2 cup olive oil
1 tsp lime juice
1-2 tsp water

Preheat oven to 350. Peel and large dice potatoes. Toss in a bowl with carrots and chunked celery. Sprinkle with 2 tsp kosher salt, pepper and 1 Tbs olive oil. Place on a sheet pan. Roast until potatoes are done, about 30 minutes, depends on how large the veggies are.
Meanwhile, crush garlic along with the kosher salt. Place in a bowl and beat in egg yolks. Slowly add olive oil to the egg mixture. Half way through adding oil, add the lime juice. Return to adding the oil.
Do not stop whisking while doing these steps. If aioli is to thick, loosen it up by adding a little water. Place in fridge until veggies are roasted. Place veggies in aserving dish, drizzle aioli over them and serve.

By Chef Danica Uherka
Minerva's