Roasted Vegetables with Tarragon Dip

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