Categories: Sides
Ingredients
- 2 lbs. medium carrots, halved lengthwise
- 10 oz. cremini mushrooms, halved
- 3 tbsp olive oil, plus 1/3 cup
- 3 tbsp champagne vinegar
- 5 sprigs fresh thyme
- 5 garlic cloves, crushed, divided
- 3/4 tsp salt, divided
- 1-inch fresh ginger, peeled
- 1-inch jalapeno, seeded
- 1/4 cup diced yellow onion
- 1 1/2 cups chopped scallion greens
- 1 1/4 cups fresh herbs, such as parsley, cilantro and/or tarragon
- 2 tbsp water
- 3/4 tsp ground coriander
- 3/4 tsp ground cumin
- 1 cup plain Greek yogurt
- 1 tsp caraway seeds, toasted and lightly crushed
Directions
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Preheat oven to 425.
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Toss carrots and mushrooms with 2 tbsp oil, vinegar, thyme, 4 garlic cloves, and 1/2 tsp salt on a large rimmed baking sheet. Spread in an even layer. Roast, stirring occasionally, until tender, about 30 minutes.
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Meanwhile, chop the remaining garlic clove. Heat a large skillet over medium-high heat. Add ginger and jalapeno and cook, turning occasionally, until charred, 7 to 10 minutes. Transfer to a blender. Reduce heat to medium and add 1 tbsp oil, onion and the chopped garlic; cook, stirring, until very soft, 1 to 3 minutes. Scrape into the blender.
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Add scallion greens, herbs, water, coriander, and cumin to the blender along with the remaining 1/3 cup oil and 1/4 tsp salt; process until smooth.
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Spread yogurt on a serving platter. Top with the vegetables and drizzle with the salsa verde. Sprinkle with the caraway seeds.