This recipe is perfect to make for a simple, quick snack!

Ingredients

Vegetables:

• 2 cups fresh broccoli florets
• 2 cups cauliflower florets
• 1 medium red bell pepper, cut in 1 to 2-inch pieces
• 1/4 teaspoon dried tarragon leaves
• 1/4 teaspoon peppered seasoned salt

Dip:

• 1/2 cup light mayonnaise
• 1/2 cup light sour cream
• 1/4 cup Dijon mustard
• 2 teaspoon honey
• 1/2 teaspoon dried tarragon leaves
• 1/8 teaspoon salt

Directions

1. Heat oven to 450^oF. Spray a 15x10x1-inch pan with cooking spray.

2. In large bowl, mix all vegetable ingredients. Spread evenly in pan. Bake

   uncovered 15 to 20 minutes or until vegetables are crisp-tender.

3. While vegetables roast mix all dip ingredients in a medium bowl until blended.

4. Cover and refrigerate until serving time. 4. Serve roasted vegetables warm with dip.

Yield: 8 servings

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.