Roasted Root Vegetable Salad With Herbed Breadcrumbs

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Bon Appetit
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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

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