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Roasted Vegetables with Tarragon Dip

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Roasted Vegetables with Tarragon Dip
  • Prep Time 20 min
  • Total Time 40 min
  • Servings 8
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This creamy dip—with hints of mustard, honey and tarragon—pairs perfectly with the sweet flavor of roasted veggies.

Ingredients

Dip

1/2
cup mayonnaise or salad dressing
1/2
cup sour cream
1/4
cup Dijon mustard
2
teaspoons honey
1/2
teaspoon dried tarragon leaves
1/8
teaspoon salt

Vegetables

1/2
lb fresh green beans
1
medium red or yellow bell pepper, cut into 1- to 1 1/2-inch pieces
2
cups cauliflower florets
1
tablespoon chopped fresh or 1/4 teaspoon dried tarragon leaves
1
tablespoon olive or vegetable oil
1/4
teaspoon peppered seasoned salt
Tarragon sprigs, if desired

Directions

  • 1 Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix all dip ingredients until well blended. Cover; refrigerate until serving time.
  • 2 In large bowl, mix all vegetable ingredients. Spread evenly in pan. Bake uncovered 15 to 20 minutes or until vegetables are crisp-tender. Serve warm with dip. Garnish with tarragon sprigs.
Tips  

Save yourself some time by cutting the veggies and making the dip up to 2 days ahead. Refrigerate the dip tightly covered and the veggies in resealable food-storage plastic bags.

Pressed for time? Purchase some of the veggies at the deli in your supermarket, and purchase a prepared dip in the dairy case.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
145
)
Daily Value
Total Fat
16 g
(
Saturated Fat
4 g
)
Cholesterol
15 mg
Sodium
330 mg
Potassium
130 mg
Total Carbohydrate
7 g
(
Dietary Fiber
2 g
)
Protein
2 g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
26%
26%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1 Vegetable; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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