Herb-Roasted Spring Vegetables Recipe

Name: Herb-Roasted Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces baby-cut carrots; 7 shallots, peeled, cut in half; 1 fennel bulb, halved, outer leaves and core removed, cut into wedges; 1 head of garlic, cloves separated and peeled; 6 tablespoons olive oil; 3 tablespoons chopped garlic; 3 tablespoons chopped fresh tarragon; Salt and pepper; 8 ounces baby zucchini, ends trimmed, cut in half; 8 ounces baby yellow squash, ends trimmed, cut in half; 1 red bell pepper, seeded, cut into 1/2-inch strips; 8 ounces asparagus, trimmed; 8 ounces green beans or snap peas, trimmed (2 cups)

Servings: persons

8 ounces baby-cut carrots
7 shallots, peeled, cut in half
1 fennel bulb, halved, outer leaves and core removed, cut into wedges
1 head of garlic, cloves separated and peeled
6 tablespoons olive oil
3 tablespoons chopped garlic
3 tablespoons chopped fresh tarragon
Salt and pepper
8 ounces baby zucchini, ends trimmed, cut in half
8 ounces baby yellow squash, ends trimmed, cut in half
1 red bell pepper, seeded, cut into 1/2-inch strips
8 ounces asparagus, trimmed
8 ounces green beans or snap peas, trimmed (2 cups)

1
Place carrots and shallots in a pan; cover with water. Bring to boil; cook until tender, 7 minutes. Drain.
2
Preheat oven to 425u00b0F. 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.

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces baby-cut carrots, 7 shallots, peeled, cut in half, 1 fennel bulb, halved, outer leaves and core removed, cut into wedges, 1 head of garlic, cloves separated and peeled, and more.

Yes, Herb-Roasted Spring Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb-Roasted Spring Vegetables

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