Herb-Roasted Spring Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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) |
Directions:
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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