Tarragon Roasted Vegetables
(3)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 28
Ingredients
462.0 grams sweet potatoes raw3.0 serving Master's Touch Vine Sweet Mini Peppers (3 peppers)403.0 Grams Zucchini385.0 Grams Summer Squash284.0 Grams Butternut Squash255.0 Grams Broccoli, fresh284.0 Grams Cauliflower, raw5.0 tbsp Extra Virgin Olive Oil1.5 tbsp Tarragon, ground224.0 Grams Onions, raw
Directions
Preheat oven to 450f. Chop all vegetables into bite size pieces toss with olive oil, salt, pepper & tarragon. Place into large baking pan. Roast uncovered 20+ minutes or until desired consistency.

Serving Size: 85 grams

Number of Servings: 28.0

Recipe submitted by SparkPeople user GREENIETEANIE.
Servings Per Recipe: 28
Nutritional Info Amount Per Serving
  • Calories: 55.7
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 16.1 mg
  • Total Carbs: 7.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 1.3 g

Member Reviews
  • 1HAPPYSPIRIT
     Great tarragon flavor! - 7/5/20
  • NELLJONES
     I did this in phases. Potatoes first for 15 mins, softer vegs last. - 6/23/20
  • EVILCECIL
     great - 4/21/20
  • BILLTHOMSON
     Delicious, never used Tarragon before. - 4/21/20
  • 4CONNIESHEALTH
     The best! - 4/21/20



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