Serve root veggies differently this year: roasted and wrapped in prosciutto!

Roasted Prosciutto-Wrapped Root Vegetables

Preheat oven to 400 degrees. For sauce, whisk together yogurt, vinegar, 1 tablespoon parsley, 1 tablespoon mint, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a small bowl. Cover and refrigerate until serving.

Line 2 large rimmed baking pans with foil. Lightly spray with nonstick spray; set aside.

Wrap 1 slice of prosciutto around each parsnip and carrot half. Divide between prepared baking pans. Add shallots and pearl onions. Drizzle vegetables in each baking pan with 2 tablespoons olive oil. 

Roast for 15 to 20 minutes or until prosciutto is lightly browned and vegetables are crisp-tender, turning halfway through. Sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Transfer to a serving platter. Garnish vegetables and sauce with additional parsley, mint leaves, and black pepper, if desired.