Herb-Roasted Spring Vegetables

Herb-Roasted Spring Vegetables
Photo by www.myrecipes.com


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

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 2 Tbsp. olive oil, 1 Tbsp. chopped garlic, 1 Tbsp. tarragon, salt and pepper. Spread in a single ...

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