Ingredients

  • 1 1/2 pounds carrots, peeled and roughly chopped
  • 1/4 cup plain Greek yogurt
  • 1/2 white onion, roughly chopped
  • 2 cloves garlic, chopped
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons red wine vinegar
  • 1/2-1 tablespoon sriracha, or to taste
  • 1 teaspoon ground cumin
  • sea salt and freshly ground pepper, to taste

Directions

  1. Preheat oven to 425º F.
  2. In a large bowl, toss carrots, onion and garlic with 2 tablespoons olive oil and season generously with salt and pepper and cumin.
  3. Transfer veggies to a baking sheet lined with parchment paper and roast for 30-40 minutes, flipping over in the middle, or until tender.
  4. Remove vegetables from oven and place them in food processor. Add sriracha and greek yogurt and pulse to combine.
  5. While the motor is running, drizzle in remaining olive oil and pulse until desired consistency is reached.
  6. Taste and adjust seasoning, if necessary, then refrigerate for 20 minutes, or until ready to serve.
  7. Transfer to serving bowl and serve with pita bread or fresh vegetables.

Recipe adapted from Food Should Taste Good

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