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
Preparation
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. 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. 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.
