Roasted Vegetables With Harissa Yogurt

• 2 1/2 pounds pumpkin cut into thin wedges
• 3 beets medium, halved
• 2 parsnips medium, peeled, halved lengthwise
• 1 bunch baby carrots peeled, trimmed
• 2 red onions medium, halved
• 2 tablespoons olive oil
• 3 tablespoons butter chopped
• salt
• 1 cup greek style yogurt
• 1 tablespoon 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, baby carrots, red onions, olive oil, butter, salt, greek style yogurt, harissa

Taken from www.yummly.com/recipe/Roasted-Vegetables-with-Harissa-Yogurt-1408773 (may not work)