Spiced root vegetable wedges with mustard dip

Preparation

1. Preheat the oven to 220°C.
2. Cut the carrots across in half.
3. Cut the narrow halves in half lengthwise and each of the larger halves into quarters lengthwise.
4. Cut up the parsnips in the same way.
5. Place the prepared vegetables in a saucepan and pour in just enough water to cover them.
6. Bring to the boil, then reduce the heat slightly and partly cover the pan.
7. Leave the vegetables to cook for 2 minutes.
8. Meanwhile, mix together the lime juice, oil, coriander, cinnamon and salt and pepper to taste in a large roasting tin.
9. Cut the sweet potatoes across in half, then into thick wedges, about the same size as the pieces of carrot and parsnip.
10. Add the sweet potato wedges to the tin and turn them in the spice mixture until they are well coated, then push them to one side of the tin.
11. Drain the carrots and parsnips and add them to the roasting tin.
12. Use a spoon and fork to turn the hot vegetables and coat them with the spice mixture.
13. Place the roasting tin in the oven and bake for about 40 minutes, stirring and turning the vegetables twice, until they are well browned in places and just tender.
14. While the vegetables are baking, make the dip.
15. Mix together the mustard, sugar and lime zest, then stir in the yogurt and dill.
16. Transfer the dip to a serving bowl, cover and set aside until the vegetables are cooked.
17. Remove the vegetable wedges from the oven and leave them to cool slightly.
18. Garnish the mustard dip with a little extra dill, and serve with the vegetables.