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                                                                  Ingredients
                                                                  • Yes No 8 oz baby carrot
                                                                  • Yes No 7 shallot
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 1 head garlic clove
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 3 tbsp chopped garlic
                                                                  • Yes No 3 tbsp chopped tarragon
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 oz baby zucchini
                                                                  • Yes No 8 oz baby yellow squash
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 8 oz asparagus
                                                                  • Yes No 8 oz snap peas
                                                                  • 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 layer on a baking sheet. Roast for 15 minutes, stirring once.
                                                                  • 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.
                                                                  Yields: 8servings
                                                                    Steps:
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                                                                    cover
                                                                  • Yes No
                                                                    boil
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                                                                    cook
                                                                  • Yes No
                                                                    drain
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                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
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                                                                    roast
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                                                                    sprinkle
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                                                                    serve

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