Herb-Roasted Spring Vegetables

Spring-vegetables-ay-1875554-l

Course Side Dishes

Ingredients in this Recipe

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

Recipe Preparation

See Full Recipe at MyRecipes

Comments

MyRecipes

See all 49,075 recipes
www.myrecipes.com

Users Who Saved this Recipe

Be the first to save this recipe.