Roasted veg with dips - Recipes - Healthier Families - NHS

Ingredients

• 250g small carrots, trimmed, scrubbed and halved
• 250g small parsnips, trimmed, scrubbed and quartered
• 250g sweet potatoes, scrubbed and thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon cumin seeds, or 0.5 teaspoon ground cumin (optional)
• 100g cooked beetroot, roughly chopped
• 100g canned cannellini beans in water, rinsed and drained
• 2 tablespoons low-fat, lower-sugar plain yoghurt
• freshly ground black pepper
• 50g cucumber, finely chopped
• 100g low-fat, lower-sugar plain yoghurt