Roasted Vegetables with Garlic-Tarragon Butter

Roasted Vegetables with Garlic-Tarragon Butter
Roasted Vegetables with Garlic-Tarragon Butter
This recipe can be prepared in 45 minutes or less. A delicious and colorful dish that can be made any time of year.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 6
Garlic Herb Mushroom Onion Vegetable Side Roast Vegetarian Quick & Easy Bell Pepper Squash Spring Bon Appétit California Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
  • 1 tablespoon olive oil
  • lemon wedges
  • 2 teaspoons dried tarragon
  • 3 tablespoons dry white wine
  • 6 tablespoons (3/4 stick) butter
  • Carbohydrate 14 g(5%)
  • Cholesterol 31 mg(10%)
  • Fat 14 g(22%)
  • Fiber 4 g(14%)
  • Protein 4 g(7%)
  • Saturated Fat 8 g(39%)
  • Sodium 16 mg(1%)
  • Calories 197

Preparation Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 500°F. Arrange vegetables in single layer on 2 large baking sheets. Stir butter, garlic and tarragon in heavy small saucepan over low heat until butter melts. Whisk in wine and oil. Brush vegetables with all of butter mixture; sprinkle generously with salt and pepper. Roast vegetables 10 minutes. Turn vegetables over, reverse position of baking sheets and roast until vegetables are tender and browned in spots, about 10 minutes longer. Transfer vegetables to large platter. Serve with lemon wedges.

Preparation Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 500°F. Arrange vegetables in single layer on 2 large baking sheets. Stir butter, garlic and tarragon in heavy small saucepan over low heat until butter melts. Whisk in wine and oil. Brush vegetables with all of butter mixture; sprinkle generously with salt and pepper. Roast vegetables 10 minutes. Turn vegetables over, reverse position of baking sheets and roast until vegetables are tender and browned in spots, about 10 minutes longer. Transfer vegetables to large platter. Serve with lemon wedges.