Free Recipe Roasted Vegetables with Tarragon Dip
Recipe Type: A Recipes
Recipe Preparation: bake
Cooking Ingredients for Roasted Vegetables with Tarragon Dip Recipe
1/2 lb Fresh green beans
1 md Red or yellow bell pepper,
-cut into 1 to 1 1/2 pieces
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 leaves
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
Roasted Vegetables with Tarragon Dip Preparation
Heat oen to 450F. Spray jelly roll pan, 15 1/2×10 1/2×1 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
Cooking Temperature:
Recipe Serves: 8
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