Roasted Vegetables With Harissa Yogurt - cooking recipe

Ingredients

2 1/2 lbs pumpkin, cut into thin wedges
3 None medium beets, halved
2 None medium parsnips, peeled, halved lengthwise
1 bunch baby carrots, peeled, trimmed
2 None medium red onions, halved
2 tbsp olive oil
3 tbsp butter, chopped
None None salt
1 cup greek-style yogurt
1 tbsp harissa

Preparation

Preheat the oven to 425\u00b0F.
Place all vegetables in 2 large baking dishes and drizzle with oil and dot with butter. Sprinkle with a little salt.
Roast the vegetables for 40 minutes, turning once. Remove vegetables as they are cooked and return the trays to oven for a further 10 minutes or until all vegetables are browned and tender.
Meanwhile, combine yogurt and harissa in a small bowl.
Serve roasted vegetables with harissa yoghurt.