Roasted Root Veg Salad w Dill Yoghurt Dressing

Takes around 45 mins/Prep time 10 mins - Serves 4

Roasted fennel and parsnips are cute oven buddies, but bring a little honey and yoghurt to the party and you have an original combination that erupts with flavour. 

- 1 large bulb fennel, cored and cut in ½-inch wedges
- 2 parsnips, peeled, cut crosswise in thirds and lengthwise in quarters
- 1 tsp olive oil
1/2 tsp salt
1 tbsp chopped fresh dill
¼ cup 2% plain Balkan yogurt
1 tbsp liquid honey
1/3 red grapes, halved

In large bowl, toss together fennel parsnips, olive oil and salt. Arrange in single layer on parchment paper-lined baking sheet. Roast in 425F oven, turning once, until golden fennel and parsnips are tender and golden, about 25 minutes. Meanwhile stir together yogurt and honey. Arrange parsnip mixture on platter, top with grapes; drizzle with yogurt and sprinkle with dill.

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