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