Roasted Root Vegetable Salad With Herbed Breadcrumbs

Ingredients

• 2 pounds mixed root vegetables (such as carrots, celery root, beets, and parsnips), peeled, cut on a diagonal into 2-inch pieces
• 2 sprigs oregano plus 2 tablespoons chopped leaves
• 4 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 1/2 cup very coarse fresh breadcrumbs
• 1 tablespoon chopped flat-leaf parsley plus 2 tablespoons whole leaves
• 1 tablespoon finely chopped chives
• 1 tablespoon fresh lemon juice
• 1 cup reduced-fat (2%) or whole Greek yogurt

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