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
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
-
Step1Heat 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.
-
Step2In 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;Tips from the Betty Crocker Kitchens
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