Roasted Vegetables With Harissa Yogurt

• 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

1. Preheat the oven to 425u0b0F.
2. Place all vegetables in 2 large baking dishes and drizzle with oil and dot with butter. Sprinkle with a little salt.
3. 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.
4. Meanwhile, combine yogurt and harissa in a small bowl.
5. Serve roasted vegetables with harissa yoghurt.

pumpkin, beets, parsnips, baby carrots, red onions, olive oil, butter, salt, greekstyle yogurt, harissa

Taken from recipes-plus.com/api/v2.0/recipes/20992 (may not work)