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

1. Preheat oven to 425 degrees
2. Toss carrots and mushrooms with 2 T oil, vinegar, thyme, 4 cloves garlic and 1/2 tsp salt on a large rimmed baking sheet, spread in an even layer. Roast, stirring occasionally, until tender, about 30 minutes.
3. Meanwhile, chop the remaining garlic clove. Heat a large skillet over medium-high heat. Add ginger and jalapeño and cook, turning occasionally, until charred, 7-10 minutes. Transfer to a blender. Reduce heat to medium and add 1 T oil, onion and the chopped garlic, cook, stirring , until very soft, 1-3 minutes. Scrape into the blender.
4. Add scallion greens, herbs, water, coriander and cumin to the blender along with the remaining 1/3 c oil and 1/4 tsp salt, process until smooth.
5. Spread yogurt on a serving platter. Top with the vegetables and drizzle with the salsa verde. Sprinkle with caraway seeds.

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