Roasted Vegetables with Tarragon 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

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

• 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.