Roasted Vegetables With Tarragon Dip Recipes

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ROASTED VEGETABLES WITH TARRAGON DIP



Roasted Vegetables with Tarragon Dip image

This creamy dip-with hints of mustard, honey and tarragon-pairs perfectly with the sweet flavor of roasted veggies.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 40m

Yield 8

Number Of Ingredients 13

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
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

Steps:

  • 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.
  • 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 : Calories 170, Carbohydrate 7 g, Cholesterol 15 mg, Fat 3, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 330 mg

VEGETABLE BUNDLES WITH TARRAGON-CITRUS DIP



Vegetable Bundles with Tarragon-Citrus Dip image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 24 bundles

Number Of Ingredients 10

1 cup whole-milk Greek yogurt, such as Fage
2 tablespoons chopped fresh tarragon
2 teaspoons grated lemon zest (1 large lemon)
1 tablespoon lemon juice (1/2 lemon)
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 carrot, peeled and cut into matchsticks
1 red bell pepper, seeded and cut into matchsticks
1/2 English cucumber, cut into matchsticks
24 fresh chives

Steps:

  • For the dip: In a medium bowl, whisk together the yogurt, tarragon, lemon zest, lemon juice, olive oil and salt. Set aside for at least 5 minutes to allow the flavors to marry.
  • For the bundles: Make small bundles of 1 or 2 pieces each of the carrots, peppers and cucumbers. Tie each bundle at the equator with one of the chives, and trim the chive to the appropriate length. Serve alongside the tarragon-citrus dip.

ROASTED VEGETABLES WITH GARLIC-TARRAGON BUTTER



Roasted Vegetables with Garlic-Tarragon Butter image

Provided by Brad Avooske

Categories     Garlic     Herb     Mushroom     Onion     Vegetable     Side     Roast     Vegetarian     Quick & Easy     Bell Pepper     Squash     Spring     Bon Appétit     California     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 11

2 medium-size red onions, cut into 1/2-inch-thick rounds
2 red bell peppers, quartered lengthwise, seeded
4 zucchini or yellow crookneck squash, cut on diagonal into 1/2-inch-thick slices
2 large portobello mushrooms, dark gills scraped away, quartered
1 head radicchio, cut into 6 wedges
6 tablespoons (3/4 stick) butter
6 small garlic cloves, minced
2 teaspoons dried tarragon
3 tablespoons dry white wine
1 tablespoon olive oil
Lemon wedges

Steps:

  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 500°F. Arrange vegetables in single layer on 2 large baking sheets. Stir butter, garlic and tarragon in heavy small saucepan over low heat until butter melts. Whisk in wine and oil. Brush vegetables with all of butter mixture; sprinkle generously with salt and pepper.
  • Roast vegetables 10 minutes. Turn vegetables over, reverse position of baking sheets and roast until vegetables are tender and browned in spots, about 10 minutes longer. Transfer vegetables to large platter. Serve with lemon wedges.

ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP



Asparagus and Green Beans with Tarragon Lemon Dip image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 9m

Yield 4 servings

Number Of Ingredients 9

1 pound asparagus, trimmed
1 pound fresh green beans, trimmed
Salt
1 cup mayonnaise
1 lemon, zested and juiced
1 small shallot, finely chopped
2 tablespoons chopped fresh tarragon, (4 sprigs), chopped, plus sprigs for garnish
2 tablespoons chopped parsley leaves, plus sprigs for garnish
Few grinds freshly ground black pepper

Steps:

  • Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.

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