Roasted Vegetables with Tarragon Dip Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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
  • Vegetables
  • 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.

    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
    Cook Time: 20 min


    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.


    Betty Crocker

    Posted On:

    March 1, 2017

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