Roasted Vegetables with Tarragon Dip

This creamy dip—with hints of mustard, honey and tarragon—pairs perfectly with the sweet flavor of roasted veggies. MORE+ LESS-

By Betty Crocker Kitchens

Updated August 14, 2006

Ingredients

1/2

cup mayonnaise or salad dressing

1/2

cup sour cream

1/4

cup Dijon mustard

teaspoons honey

1/2

teaspoon dried tarragon leaves

1/8

teaspoon salt

1/2

lb fresh green beans

medium red or yellow bell pepper, cut into 1- to 1 1/2-inch pieces

cups cauliflower florets

tablespoon chopped fresh or 1/4 teaspoon dried tarragon leaves

tablespoon olive or vegetable oil

1/4

teaspoon peppered seasoned salt

Tarragon sprigs, if desired

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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.

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.