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Roasted Root Vegetable Salad with Herbed Breadcrumbs


Roasted Root Vegetable Salad with Herbed Breadcrumbs Recipe

Ingredients:
  • 2 pounds mixed root vegetables (such as carrots, celery root, beets, and parsnips), peeled, cut on a diagonal into 2-inch pieces
  • 2 sprigs oregano plus 2 tablespoons chopped leaves
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1/2 cup very coarse fresh breadcrumbs
  • 1 tablespoon chopped flat-leaf parsley plus 2 tablespoons whole leaves
  • 1 tablespoon finely chopped chives
  • 1 tablespoon fresh lemon juice
  • 1 cup reduced-fat (2%) or whole Greek yogurt
Directions:
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