Herb-Roasted Spring Vegetables

Ingredients

• 8 ounces baby-cut carrots
• 7 shallots, peeled, cut in half
• 1 fennel bulb, halved, outer leaves and core removed, cut into wedges
• 1 head of garlic, cloves separated and peeled
• 6 tablespoons olive oil
• 3 tablespoons chopped garlic
• 3 tablespoons chopped fresh tarragon
• Salt and pepper
• 8 ounces baby zucchini, ends trimmed, cut in half
• 8 ounces baby yellow squash, ends trimmed, cut in half
• 1 red bell pepper, seeded, cut into 1/2-inch strips
• 8 ounces asparagus, trimmed
• 8 ounces green beans or snap peas, trimmed (2 cups)