Preheat the oven to 375F.

In a large bowl, whisk together the olive oil, lemon juice from one half of the lemon, and chopped tarragon.

Add the prepared vegetables to the bowl, and stir well to coat them in the oil mixture.

Spread them out on a large baking sheet lined with a silicone mat. Cut the remaining half of the lemon into wedges, add them to the pan, then season everything generously with salt and pepper.

Roast for 15 minutes, then turn the vegetables over. Roast for another 10 minutes or until cooked to your liking.

Transfer to a serving bowl, and garnish with fresh tarragon.