Crispy Roasted Potato Wedges with Yogurt Dill Dip
Ingredients
Dip
- 200 g unsweetened soy yogurt
- 3 Tbsp fresh dill, chopped
- 1.5 Tbsp lemon juice
- 1 Tbsp tahini
- 1 garlic clove, minced
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1 tsp agave syrup
- Black pepper
Roasted vegetables
- Potatoes, cut into wedges
- Golden beets, sliced or chopped
- Purple carrots, sliced or chopped
- Olive oil for roasting
- Salt and pepper to taste
Preparation
Dip
Mix all ingredients except garlic clove and dill.
Adjust flavor with salt and pepper.
Add chopped garlic clove and dill and mix until well combined.
Roasted vegetables
Preheat oven to 200°C
Wash and cut vegetables into even pieces for roasting
Toss with oil, salt, and pepper on a baking sheet
Roast in the oven until crispy and golden, about 30-40 minutes, turning halfway
Remove from oven and let cool slightly before serving
Serving
Arrange roasted vegetables on a platter and serve with the prepared dip
