Roasted Root Vegetable Salad With Herbed Breadcrumbs

1. 1

   Preheat oven to 425u00b0. Combine root vegetables, 2 oregano sprigs, and 2 Tbsp. oil in a large bowl. Season with salt and pepper; toss to coat. Place on a rimmed baking sheet and roast, stirring occasionally, until vegetables are tender and starting to turn golden brown, 20-25 minutes.

2. 2

   Meanwhile, combine breadcrumbs and 1 Tbsp. olive oil in a large pan, preferably nonstick, set over medium-high heat. Toast, stirring frequently, until breadcrumbs are golden brown and crisp, 6-8 minutes. Transfer to a small bowl and mix in chopped oregano, chopped parsley, and chives. Season with salt and pepper; set aside.

3. 3

   Drizzle roasted root vegetables with lemon juice and remaining 1 Tbsp. olive oil, sprinkle with whole parsley leaves and season with salt and pepper, if desired. Divide yogurt among shallow bowls or plates. Arrange root vegetables around and sprinkle breadcrumbs over.

* Per serving · 4 servings · Values may vary.