Roasted Vegetables with Tarragon Dip

  • Category

  • Ingredients

    1/2 cup mayonnaise or salad dressing
    1/2 cup sour cream
    1/4 cup Dijon mustard
    2 teaspoons honey
    2 teaspoons chopped Green Giant® Fresh tarragon leaves
    1/8 teaspoon salt

    1/2 lb Green Giant® Fresh green beans
    1 medium Green Giant® Fresh red or yellow bell pepper, cut into 1- to 1 1/2-inch pieces
    2 cups Green Giant® Fresh cauliflower florets
    1 tablespoon chopped Green Giant® Fresh tarragon leaves
    1 tablespoon olive or vegetable oil
    1/4 teaspoon peppered seasoned salt
     Green Giant® Fresh tarragon sprigs, if desired

  • Directions

    1. Heat 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.
    2. In 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 Facts

    1 Serving: Calories 170 (Calories from Fat 145); Total Fat 16g; Cholesterol 15mg; Sodium 330mg; Potassium 130mg; Total Carbohydrate 7g (Dietary Fiber 2g); Protein 2g

    % Daily Value: Vitamin A 4%; Vitamin C 26%; Calcium 4%; Iron 2%; Vitamin D 0%

  • 8 Servings

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