Herb-Roasted Spring Vegetables
8 oz. baby-cut carrots
7 shallots, cut in half
1 fennel bulb, halved, outer leaves and core removed, cut into wedges
1 head of garlic, cloves separated and peeled
6 Tbsp. olive oil
3 Tbsp. chopped garlic
3 Tbsp. chopped fresh tarragon
Salt and pepper
8 oz. baby zucchini, ends trimmed, cut in half
8 oz. baby yellow squash, ends trimmed, cut in half
1 red bell pepper, seeded, cut into strips
8 oz. asparagus, trimmed
8 oz. green beans or snap peas, trimmed (2 cups)
Place carrots and shallots in a pan, cover with water. Bring to boil; cook until tender, 7 minutes. Drain.
Preheat oven to 425°F. In a large bowl toss carrots, shallots, fennel, and garlic cloves with two tablespoons olive oil, one tablespoon chopped garlic, one tablespoon tarragon, and salt and pepper to taste. Spread in a single layer on a baking sheet. Roast for 15 minutes, stirring once.
Toss remaining vegetables with remaining olive oil and garlic, one tablespoon tarragon, and salt and pepper to taste. Place on baking sheet in a single layer and roast on separate oven rack for 25 minutes, stirring occasionally. Toss all vegetables together, sprinkle with one tablespoon tarragon and serve.
Recipe from All You
Nutrition information per serving:
Total fat 11g
Saturated fat 2g
Dietary fiber 4g