Homemade vegetable fries with dill sauce

VERDEAT

Ingredients (2 servings)

beetroot (1 piece)
sweet potato (1 piece)
carrot (1 piece)
olive oil (1 tablespoon)
natural yoghurt (10 tablespoons)
fresh dill (2 tablespoons)
Suggested spices: salt, freshly ground black pepper, sweet pepper, herbes de Provence, granulated garlic

Wash and peel the vegetables.
Cut the vegetables into sticks.
Put the chopped vegetables on an oven tray, and then pour olive oil mixed with spices (except garlic) over them.
Bake the vegetables for about 35 minutes at 185 degrees. Meanwhile, prepare the dill sauce: chop the dill and then mix it with the yogurt. Add a little salt and granulated garlic.
Serve the baked vegetables with the dill sauce.

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