Salt-Roasted Root Vegetables with Yogurt and Hazelnuts

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