Spiced root vegetable wedges with mustard dip

Lightly crushed coriander seeds and a hint of cinnamon accentuate the flavours of sweet potatoes, parsnips and carrots, baked in wedges to make dippers for a tangy mustard and yogurt dip. This is a terrific way to add more vegetables to your diet.

Spiced root vegetable wedges with mustard dip


  • 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


  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.

Serves 6
Preparation: 20 minutes
Cooking: about 50 minutes


Light bites & lunches

Click here for more cookbooks...

More Recipes

Easy Peasy Chocolate Cake

Easy Peasy Chocolate Cake

Here's a no-fuss, yet impressive, cake for a special occasion. Serve with a generous dollop of cream or a spoonful of good ice-cream.
Double Chocolate Creams

Double Chocolate Creams

A delicious treat, chocolate is a great feel-good food.

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Tomato and pecorino clafoutis

Tomato and pecorino clafoutis

For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.

Turkish eggplant and yogurt dip

Turkish eggplant and yogurt dip

Many versions of this creamy eggplant dip are to be found around the Mediterranean. This one is thickened with ground almonds, which add both texture and protein. Served with pita bread and crunchy vegetable crudités, the dip makes a delicious snack or starter.