Roasted Carrots & Mushrooms with Scallion Salsa Verde

Ingredients:

2 pounds medium carrots, halved lengthwise

10 ounces oyster mushrooms, quartered 

3 tablespoons extra-virgin olive oil plus ⅓ cup, divided 

3 tablespoons vinegar

5 sprigs fresh thyme

5 cloves garlic, crushed, divided

¾ teaspoon salt, divided 1 (1-inch) piece fresh ginger, peeled

1 (1-inch) piece jalapeño, seeded if desired

¼ cup diced yellow onion

1½ cups chopped scallion greens

1¼ cups fresh herbs, such as parsley, cilantro and/ or tarragon 

2 tablespoons water 

¾ teaspoon ground coriander

¾ teaspoon ground cumin

1 cup whole-milk plain

Greek yogurt

1 teaspoon caraway seeds, toasted and lightly crushed

Directions:

1. Preheat oven to 425°F.

2. Toss carrots and mushrooms with 2 tablespoons oil, vinegar, thyme, 4 cloves garlic and ½ teaspoon 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 to 10 minutes. Transfer to a blender. Reduce heat to medium and add 1 tablespoon oil, onion and the chopped garlic; cook, stirring, until very soft, 1 to 3 minutes. Scrape into the blender.

4. Add scallion greens, herbs, water, coriander and cumin to the blender along with the remaining ⅓ cup oil and ¼ teaspoon 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.

Recipe sourced from Eating Well Magazine