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    Home » Recipes » Sides

    Tarragon Roasted Summer Vegetables

    Modified: Apr 27, 2022 · Published: Jul 15, 2019 by Lizzie Streit, MS, RDN · This post may contain affiliate links · Leave a Comment

    736 shares
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    roasted summer vegetables
    image of tarragon roasted summer vegetables with a green text box on top
    images of roasted vegetables separated by an orange text box

    These simple roasted summer vegetables are seasoned with fresh tarragon, thyme, and lemon juice. They make an excellent vegan side dish that can complete any dinner.

    roasted summer vegetables on a plate with herbs and lemon wedges

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    I’m swimming in tarragon over here! This season is my first try at growing this herb, and I’m pleased to see that it’s doing so well in our backyard.

    Even though I have a ton of tarragon, I don’t know that many ways to use it. Which, for me, is sort of a fun situation. Getting to experiment with a lesser known herb both challenges and excites me.

    But I haven’t gone too crazy with tarragon just yet. I stuck with what I know best–roasted veggies–and went from there.

    After all, this is one of the best times of year for vegetables, in terms of variety and freshness! So forgive me for trying to fit as many summer veggies as possible into one dish.

    zucchini, corn, bell pepper, green beans, tarragon, tomatoes, and herbs on a counter

    In this recipe, I added tarragon (plus a little thyme too) to the veggies before they went in the oven as well as after they were roasted to ensure that the slightly sweet and subtle licorice flavor of the herb came out.

    If you like tarragon, I encourage you to add as much as you want, because it’s a fantastic complement to roasted summer vegetables!

    green beans, corn kernels, and herbs in a bowl on a counter

    Tips for Making Perfect Roasted Summer Vegetables

    1. Don’t skimp on the oil. But also don’t add too much. You want to coat the veggies in enough oil so that they crisp up and don’t dry out, but you don’t want them to be sitting in a pool of oil on the baking sheet. This “perfect” amount usually equates to about two tablespoons of oil (olive or avocado) per sheet.
    2. Don’t overcrowd the pan. I was able to fit all of the veggies on one large baking sheet, but if your pan looks too crowded, use two baking sheets. Make sure the veggies don’t overlap to promote even cooking.
    3. Flip the veggies halfway through the cooking time. This is always easier said than done. But try to flip the majority of the veggies over, using a spatula, in the middle of their cooking time.
    summer vegetables spread out on a baking sheet lined with parchment paper

    Serving Ideas

    Roasted summer vegetables are a great go-to side dish. They go with grilled fish or chicken, veggie burgers (like my Sweet Potato and Black Bean Burgers or Black Bean Beet Burgers), or steaks. You can also serve them in a grain bowl with brown rice or quinoa and beans.

    Be sure to add a squeeze of fresh lemon juice before enjoying them, as this really brings out their flavor!

    close up of roasted summer vegetables sprinkled with fresh herbs on a plate

    More Summer Veggie Dishes

    If you have extra tarragon on hand, check out my Shaved Asparagus Salad with Mint Tarragon Dressing. And if you’re looking for more summer vegetable dishes, you might like:

    • Green Beans and Corn with Cider Vinegar and Herbs
    • Vegetarian Italian Stuffed Peppers
    • Roasted Cherry Tomato Sauce with Fresh Herbs
    • Easy Italian Zucchini Kabobs
    • Healthy BBQ Green Beans

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

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    roasted summer vegetables

    Tarragon Roasted Summer Vegetables

    A simple and flavorful roasted veggie side dish, using fresh tarragon, thyme, and lemon.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes mins
    Cook Time: 35 minutes mins
    Total Time: 45 minutes mins
    Servings: 4 people
    Calories: 148kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients 

    • 1 zucchini - washed, ends trimmed, and sliced into circles
    • 1 bell pepper - seeds and top removed, sliced into strips
    • 2 cups grape tomatoes - leave whole
    • 2 cups green beans - ends trimmed
    • 2 ears corn - husk removed, kernels sliced off the cob
    • 3 tablespoon olive oil
    • 1 tablespoon lemon juice
    • 3 tablespoon fresh tarragon - chopped; divided
    • 1 tablespoon fresh thyme
    • Sea salt - to taste
    • Black pepper - to taste
    • Lemon wedges - for serving

    Instructions

    • Preheat the oven to 400 degrees F. Line one large baking sheet or two smaller baking sheets with parchment paper.
    • In a large mixing bowl, whisk together the olive oil, lemon juice, 2 tablespoon of the tarragon, and thyme. Add the vegetables and mix until coated. Transfer to the lined baking sheet(s) and spread out evenly. Make sure they don't overlap. Season generously with salt and pepper.
    • Bake for 30 to 35 minutes, flipping halfway through, or until the veggies are browned and cooked to your liking.
    • Remove from oven and sprinkle with the last tablespoon of tarragon and some more salt and pepper. Transfer to plates and serve with fresh lemon wedges. Enjoy!

    Notes

    • Leftovers can be stored in an airtight container in the fridge for 3-4 days.

    Nutrition

    Calories: 148kcal | Carbohydrates: 12g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 13mg | Potassium: 535mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2169IU | Vitamin C: 69mg | Calcium: 58mg | Iron: 2mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    Have a great week! – Lizzie

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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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