Ingredients
4 to 6 Servings
2
2
4
1
1
1
1
1
Preparation
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Step 1
Preheat oven to 425°. 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.
Step 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.
Step 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.
