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Roasted Vegetables with Tarragon Dip

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Betty Crocker Kitchens
Updated Aug 14, 2006
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This creamy dip—with hints of mustard, honey and tarragon—pairs perfectly with the sweet flavor of roasted veggies.

Roasted Vegetables with Tarragon Dip

  • Prep Time 20 min
  • Total 40 min
  • Servings 8
  • Ingredients 13
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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

Instructions

  • Step 
    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.
  • Step 
    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.

Nutrition

170 Calories
16 g Total Fat
2 g Protein
7 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
145
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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