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Roasted Carrots & Mushrooms With Scallion Salsa Verde
Ingredients
- 2 lbs medium carrots, halved lengthwise
- 10 oz. cremini mushrooms, halved
- 3 T extra virgin olive oil plus 1/3 c, divided
- 3 T champagne vinegar
- 5 sprigs fresh thyme
- 5 cloves garlic, crushed, divided
- 3/4 tsp salt, divided
- 1 1-inch knob fresh ginger, peeled
- 1 1- inch piece jalapeño, seeded if desired
- 1/4 c diced yellow onion
- 1 1/2 c chopped scallions greens
- 1 1/4 c fresh herbs, such as parsley, cilantro and or tarragon
- 2 T water
- 3/4 tsp ground coriander
- 3/4 tsp ground cumin
- 1 c whole milk plain Greek yogurt
- 1 tsp caraway seeds, toasted and lightly crushed
Directions
Directions aren't available for this recipe.
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