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Title: Roasted Vegetables with Tarragon Dip Categories: Appetizers, Christmas, New year's Yield: 8 Servings 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 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" |