Roasted Vegetables & Herbed Dip
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
-
Heat oven to 450oF. Spray a 15x10x1-inch pan with cooking spray.
-
In large bowl, mix all vegetable ingredients. Spread evenly in pan. Bake
uncovered 15 to 20 minutes or until vegetables are crisp-tender.
-
While vegetables roast mix all dip ingredients in a medium bowl until blended.
-
Cover and refrigerate until serving time. 4. Serve roasted vegetables warm with dip.
Yield: 8 servings
| Nutrition Facts | |
|---|---|
| Servings Per Recipe: 8 | |
| Amounts Per Serving | |
| Calories: 67 | |
| % Daily Value | |
| Total Fat: 4 g | 6% |
| Saturated Fat: 1 g | 4% |
| Cholesterol: 7 mg | 2% |
| Sodium: 228 mg | 9% |
| Carbohydrate: 8 g | 3% |
| Dietary Fiber: 2 g | 7% |
| Protein: 2 g | 4% |
| Vitamin A | 28% |
| Vitamin C | 95% |
| Folacin | 8% |
| Calcium | 3% |
| Iron | 3% |
| Potassium | 5% |
*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.