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Tarragon Sunflower Roasted Vegetables ~ Sumptuous Spoonfuls #sides #recipe

Sunflower Tarragon Roasted Vegetables

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 - 8 servings 1x

Ingredients

Scale
  • 1 Tablespoon of extra virgin olive oil
  • 2 cloves of garlic, peeled and chopped fine
  • About 4 cups of mixed, chopped vegetables (make sure you include some onion and tomato!)
  • About 3 Tablespoons of mixed fresh herbs (mostly tarragon! … I used tarragon with a bit of sage, dill, basil, thyme and oregano)
  • Red robin seasoning and freshly ground black pepper
  • 1/3 cup breadcrumbs (whole wheat is good!)
  • 1/3 cup finely grated Dubliner or Asiago cheese (or other sharp cheese such as Romano or Parmesan)
  • 1/2 teaspoon Italian seasoning
  • 3 tablespoons of sunflower seeds

Instructions

  1. Mix the olive oil and garlic in a small bowl and set aside while you are chopping up your vegies and herbs. Let the garlic hang out in the oil for at least 15 minutes so the oil gets a good infusion going on.
  2. Chop up your vegies into chunks, and your herbs into fine bits. In a mixing bowl, toss the vegies with the garlic-infused olive oil and the herbs.
  3. In a separate smaller bowl, toss the breadcrumbs with the shredded cheese and Italian seasoning.
  4. Spray a 9×9 inch square pan with cooking spray and spread the oiled vegies out evenly in the pan. Top with the seasoned cheesy breadcrumb mixture and then sprinkle with sunflower seeds.
  5. Bake at 350 F for 15 – 20 minutes or until the vegies are tender. Serve immediately as a side dish … your side dish may just steal the show! These vegies also make an awesome sandwich piled on a bun with a good cheese melted all over.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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Find it online: https://www.sumptuousspoonfuls.com/sunflower-tarragon-roasted-vegetables/