- 2 large carrots, about 350 g in total
- 2 parsnips, about 350 g in total
- juice of 1 lime
- 2 tablespoons sunflower oil
- 2 tablespoons lightly crushed coriander seeds
- ½ teaspoon ground cinnamon
- salt and pepper
- 600 g orange sweet potatoes, peeled
- 2 teaspoons wholegrain mustard
- 1 teaspoon caster sugar
- grated zest of 1 lime
- ¾ cup (185 g) low–fat natural yogurt
- ¼ cup chopped fresh dill, plus extra to garnish
- Preheat the oven to 220°C.
- Cut the carrots across in half.
- Cut the narrow halves in half lengthwise and each of the larger halves into quarters lengthwise.
- Cut up the parsnips in the same way.
- Place the prepared vegetables in a saucepan and pour in just enough water to cover them.
- Bring to the boil, then reduce the heat slightly and partly cover the pan.
- Leave the vegetables to cook for 2 minutes.
- Meanwhile, mix together the lime juice, oil, coriander, cinnamon and salt and pepper to taste in a large roasting tin.
- Cut the sweet potatoes across in half, then into thick wedges, about the same size as the pieces of carrot and parsnip.
- 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.
- Drain the carrots and parsnips and add them to the roasting tin.
- Use a spoon and fork to turn the hot vegetables and coat them with the spice mixture.
- 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.
- While the vegetables are baking, make the dip.
- Mix together the mustard, sugar and lime zest, then stir in the yogurt and dill.
- Transfer the dip to a serving bowl, cover and set aside until the vegetables are cooked.
- Remove the vegetable wedges from the oven and leave them to cool slightly.
- Garnish the mustard dip with a little extra dill, and serve with the vegetables.
Preparation: 20 minutes
Cooking: about 50 minutes