1. Preheat the oven to 425ºF (220ºC). Cut the carrots and parsnips into wedges. Place them in a saucepan and pour in enough water to just cover them. Bring to a boil; reduce the heat slightly and partially cover the pan. Cook for 2 minutes.
2. Meanwhile, mix together the lime juice, oil, coriander, cinnamon and pepper in a roasting pan. Cut the sweet potatoes across in half, then into thick wedges, about the same size as the carrot and parsnip. Add the sweet potatoes to the pan and coat in the spice mixture, then push them to one side of the pan.
3. Drain the carrots and parsnips and add them to the roasting pan. Use a spoon and fork to turn the hot vegetables and coat them with the spice mixture. Place the roasting pan in the oven and bake for 40 minutes, stirring and turning the vegetables twice, until they are well browned in places and just tender.
4. To make the dip, mix together the mustard, sugar and lime rind, then stir in the yogurt and dill. Transfer the dip to a serving bowl, cover and set aside.
5. Remove the spiced vegetable wedges from the oven and leave them to cool slightly. Garnish the mustard dip with a little extra chopped dill, and serve with the vegetables.

PER SERVING

158 calories
5 g protein
6 g total fat
0 g saturated fat
2 mg cholesterol
20 g total carbohydrate
11 g sugars
4 g fibre
62 mg sodium

Cooking carrots increases their nutritional value—it breaks down the tough cell walls so that the body can more readily absorb the beta carotene on offer and convert it to vitamin A. Sweet potatoes are another good source of beta carotene.