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Roasted Vegetables with Tarragon Dip

Where To TailgateMakes 8 servings

Prep Time: 20 min.
Cooking Time: 20 min.

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 - pound 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

Directions:

Preheat oven to 450 F. Spray 15x10x1-inch pan with cooking spray.

  1. In medium bowl, mix all dip ingredients until well blended.
  2. Cover and refrigerate until serving time.
  3. In large bowl, mix all vegetable ingredients.
  4. Spread evenly in pan and bake uncovered 15 to 20 minutes or until vegetables are crisp-tender.
  5. Serve warm with dip.
  6. Garnish with tarragon sprigs.

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