Ingredients
- 1 1/2 pounds carrots (peeled and roughly chopped)
- 1 medium yellow onion, roughly chopped
- 2 garlic cloves, chopped
- 4 tablespoons olive oil (extra virgin, divided)
- 1 teaspoon ground cumin
- Salt & pepper, to taste
- 100 grams Greek yogurt (plain, a wee bit more than 1/4 cup)
- 1 tablespoon red wine vinegar
- 1/2 tablespoon hot sauce (sriracha hot sauce, or to taste)
How to Make
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Step 1: Preheat oven to 425F.
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Step 2: In a large bowl, toss carrots, onion and garlic with 2 tablespoons olive oil and season generously with salt and pepper and cumin.
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Step 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.
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Step 4: Remove vegetables from oven and place them in food processor. Add greek yogurt, vinegar, sriracha and pulse to combine.
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Step 5: While the motor is running, drizzle in remaining olive oil and pulse until desired consistency is reached.
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Step 6: Taste and adjust seasoning, if necessary, then refrigerate for 20 minutes, or until ready to serve.
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Step 7: Transfer to serving bowl and serve with pita bread or fresh vegetables.
We hope you enjoy this recipe!
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