jglass
New member
Roasted Vegetables with Tarragon Dip
1/2 lb Fresh green beans
1 md Red or yellow bell pepper,
2 c Fresh cauliflowerets
1 tb Olive or vegetable oil
1/4 ts Peppered seasoned salt
1 tb Fresh or 1/4 ts dried
TARRAGON DIP:
1/2 c Mayonnaise or salad dressing
1/2 c Sour cream
1/4 c Dijon mustard
2 ts Honey
1/2 ts Dried tarragon leaves
Dash of salt
Tarragon sprig, if desired
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
1/2 lb Fresh green beans
1 md Red or yellow bell pepper,
2 c Fresh cauliflowerets
1 tb Olive or vegetable oil
1/4 ts Peppered seasoned salt
1 tb Fresh or 1/4 ts dried
TARRAGON DIP:
1/2 c Mayonnaise or salad dressing
1/2 c Sour cream
1/4 c Dijon mustard
2 ts Honey
1/2 ts Dried tarragon leaves
Dash of salt
Tarragon sprig, if desired
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