Roasted Carrot and Rutabaga Fries with Greek Yogurt Dipping Sauce

Chop carrots vertically and rutabaga vertically into rectangular shapes. In a bowl, toss the chopped carrots and rutabaga with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, and drizzle with 2 tbsp EVOO. Spread the seasoned vegetables on a baking sheet and bake at 425F for 45 minutes on the middle rack. For the Greek Yogurt Dipping Sauce, combine 1/2 cup plain Greek yogurt, 1 minced garlic clove, 1 tbsp lemon juice, 1/2 tsp salt, and 1/2 tsp Tajin spice.