Set your oven to 225 degrees Celsius.

Cut the vegetables into large strips. This can include sweet potatoes, potatoes, courgette (zucchini), and carrots.

Combine olive oil, coarse sea salt, rosemary, and pepper in a bowl. Feel free to add any other seasonings you like, such as grated cheese or sweet, hot, or smoked paprika.

Place the chopped vegetables in the seasoned oil. Gently mix, preferably with your hands, to ensure each piece is evenly coated. Line a baking tray with parchment paper. Spread the vegetables in a single layer. Roast the vegetables for 20 minutes or until soft. For crisped edges, switch to convection mode for the last 5 minutes.

While the vegetables are roasting, combine sour cream, yoghurt, or labneh with finely chopped herbs, lemon juice, salt, and a clove of chopped garlic. Mix well.

Arrange the roasted vegetables on a platter and serve with the garlic sauce.