Tarragon Roasted Vegetables

Tarragon Roasted Vegetables

4.7 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 28
  • 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

View full nutritional breakdown of Tarragon Roasted Vegetables calories by ingredient


Introduction

Large batch Roasted Vegetables with olive oil & tarragon. Large batch Roasted Vegetables with olive oil & tarragon.
Number of Servings: 28

Ingredients

    462.0 grams sweet potatoes raw
    3.0 serving Master's Touch Vine Sweet Mini Peppers (3 peppers)
    403.0 Grams Zucchini
    385.0 Grams Summer Squash
    284.0 Grams Butternut Squash
    255.0 Grams Broccoli, fresh
    284.0 Grams Cauliflower, raw
    5.0 tbsp Extra Virgin Olive Oil
    1.5 tbsp Tarragon, ground
    224.0 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.

Member Ratings For This Recipe


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    Very Good
    Great tarragon flavor! - 7/5/20


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    I did this in phases. Potatoes first for 15 mins, softer vegs last. - 6/23/20


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    great - 4/21/20


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    Incredible!
    Delicious, never used Tarragon before. - 4/21/20


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    Incredible!
    The best! - 4/21/20