Roasted Vegetables With Tarragon Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Appetizers, Christmas | 8 | Servings | |
INGREDIENTS
| 1/2 | lb | Fresh green beans |
| 1 | Red or yellow bell pepper | |
| cut into 1 to 1 1/2 | ||
| "pieces | ||
| 2 | c | Fresh cauliflowerets |
| 1 | T | Olive or vegetable oil |
| 1/4 | t | Peppered seasoned salt |
| 1 | T | Fresh or 1/4 ts dried |
| tarragon leaves | ||
| TARRAGON DIP: | ||
| 1/2 | c | Mayonnaise or salad dressing |
| 1/2 | c | Sour cream |
| 1/4 | c | Dijon mustard |
| 2 | t | Honey |
| 1/2 | t | Dried tarragon leaves |
| Dash of salt | ||
| Tarragon sprig, if desired |
INSTRUCTIONS
Heat oen to 450F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Prepare Tarragon Dip. Toss remaining ingredients; spread evenly in pan. Bake 15 to 20 minutes or until vegetables are crisp-tender. Serve warm with dip. 8 Servings. Tarragon Dip: Mix all ingredients except tarragon sprig until well blended. Cover and refrigerate until serving time. Garnish with tarragon sprig. Typed in MMFormat by cjhartlin@msn.com Source: Betty Crocker Holiday Appetizers. Posted to MM-Recipes Digest V4 #2 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Dec 22, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 102
Calories From Fat: 71
Total Fat: 8.1g
Cholesterol: 11.3mg
Sodium: 246.9mg
Potassium: 66.2mg
Carbohydrates: 7.2g
Fiber: <1g
Sugar: 3.1g
Protein: 1.1g