Roasted Root Vegetable Salad with Herbed Breadcrumbs

Name: Roasted Root Vegetable Salad with Herbed Breadcrumbs
Prep time: 15 minutes
Total time: 35 minutes
Yield: 4 to 6 Servings
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

By Bon Appétit Test KitchenPhotography by Ashley Rodriguez

December 9, 2012

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Recipe notes