Salt-Roasted Root Vegetables with Yogurt and Hazelnuts

GFF Magazine

Stylist, writer, chef and GFF Magazine contributor Aran Goyoaga’s simple salad is equal parts easy and gorgeous. Use a mix of your favorite root vegetables--such as carrots, beets, parsnips, rutabagas and turnips--and the process of salt-roasting will result in soft, moist, turbo-flavored and intrinsically seasoned vegetables. Add a swath of yogurt and a sprinkle of hazelnuts when serving and you’ve got a seriously impressive dish.

Prep Time — 10 min
Cook Time — 45 min
Servings — 4

Ingredients

  • 1 cup kosher salt

  • 2 teaspoons thyme leaves

  • 5 cups kosher salt

  • 2 pounds whole mixed root vegetables

  • ½ cup Greek yogurt

  • ¼ cup chopped hazelnuts

  • black pepper

Tools

  • paper towels

  • measuring cups

  • measuring spoons

  • spatula

  • chopping board

  • knife

  • June Oven

  • rectangular baking dish