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Herb-Roasted Spring Vegetables

Yield 8 Servings


  • 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)

Nutrition Information

  • calories 167
  • fat 11 g
  • satfat 2 g
  • protein 4 g
  • carbohydrate 17 g
  • fiber 4 g
  • cholesterol 0 mg
  • sodium 183 mg

How to Make It

  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.