Login
Create Account
Roasted Vegetables with Tarragon Dip
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
A creamy dip with hints of mustard, honey and tarragon paired perfectly with roasted veggies.
-
Main Ingredient
cauliflower, green beans
-
Category: Vegetables
-
Cuisine: American
-
Prep Time: 20 min(s)
-
Cook Time: 20 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
Save yourself some time by cutting veggies and making dip up to 2 days ahead. Refrigerate the dip tightly covered and the veggies in resealable food-storage plastic bags.
-
Posted By: vastrother@aol.com
-
Posted On: Mar 01, 2017
Number of Servings:
Ingredients:
- 1/2 cups - mayonnaise or salad dressing
- 1/2 cups - sour cream
- 1/4 cups - Dijon mustard
- 2 teaspoons - honey
- 1/2 teaspoons - dried tarragon leaves
- 1/8 teaspoons - salt
- 1/2 pounds - fresh green beans
- 1 - medium red or yellow bell pepper cut into 1 to 1-1/2 inch pieces
- 2 cups - cauliflower florets
- 1 tablespoons - chopped fresh OR 1/4 tsp dried tarragon leaves
- 1 tablespoons - olive or vegetable oil
- 1/4 teaspoons - peppered seasoned salt
- - tarragon sprigs if desired
Directions:
Heat oven to 450 degrees F. Spray a 15-by-10-by-1-inch pan with cooking spray.
In a medium bowl, mix the dip ingredients until well blended. Cover; refrigerate until serving time.
In a large bowl, mix all vegetable ingredients. Spread evenly in pan. Bake uncovered 15-20 minutes or until vegetables are crisp-tender.
Serve warm with dip. Garnish with tarragon sprigs, if desired.
Comments