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Herb-Roasted Spring Vegetables

  • 8servings
  • 167calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B6, H, E
MineralsCopper, Natrium, Chromium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounces baby-cut carrots

  2. 7 shallots, peeled, cut in half

  3. 1 fennel bulb, halved, outer leaves and core removed, cut into wedges

  4. 1 head of garlic, cloves separated and peeled

  5. 6 tablespoons olive oil

  6. 3 tablespoons chopped garlic

  7. 3 tablespoons chopped fresh tarragon

  8. Salt and pepper

  9. 8 ounces baby zucchini, ends trimmed, cut in half

  10. 8 ounces baby yellow squash, ends trimmed, cut in half

  11. 1 red bell pepper, seeded, cut into 1/2-inch strips

  12. 8 ounces asparagus, trimmed

  13. 8 ounces green beans or snap peas, trimmed (2 cups)

Instructions Jump to Ingredients ↑

  1. Place carrots and shallots in a pan; cover with water. Bring to boil; cook until tender, 7 minutes. Drain.

  2. Preheat oven to 425°F. In a large bowl toss carrots, shallots, fennel and garlic cloves with 2 Tbsp. olive oil, 1 Tbsp. chopped garlic, 1 Tbsp. tarragon, salt and pepper. Spread in a single layer on a baking sheet. Roast for 15 minutes, stirring once.

  3. Toss remaining vegetables with remaining olive oil and garlic, 1 Tbsp. tarragon, salt and pepper. Place on a baking sheet in a single layer and roast on separate oven rack for 25 minutes, stirring occasionally. Toss all vegetables together, sprinkle with 1 Tbsp. tarragon and serve.

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