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

1 tablespoon extra-virgin olive oil

Tools

paper towels

measuring cups

measuring spoons

spatula

chopping board

knife

June Oven

rectangular baking dish