Roasted Vegetables with Tarragon Dip

Sorce	bballzoopieeyskMelvin
Caloric	:1 Serving: Calories 170 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 4 g); Cholesterol 15 mg; Sodium 330 mg; Total Carbohydrate 7 g (Dietary Fiber 2 g); Protein 2 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 26 %; Calcium 4
Ingridients	Prep Time:20 min Start to Finish:40 min Makes:8 servings 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 lb 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
Instructions	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.