Herb-Roasted Spring Vegetables

• 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)

1. Place carrots and shallots in a pan; cover with water. Bring to boil; cook until tender, 7 minutes. Drain.
2. Preheat oven to 425u0b0F. 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.

carrots, shallots, fennel bulb, garlic, olive oil, garlic, tarragon, salt, baby zucchini, yellow squash, red bell pepper, green beans

Taken from www.myrecipes.com/recipe/herb-roasted-spring-vegetables (may not work)