Roasted Carrots & Mushrooms with Scallion Salsa Verde

Preheat oven to 425°F.

Toss carrots and mushrooms with 2 tablespoons oil, vinegar, thyme, 4 cloves garlic and 1/2 teaspoon salt on a large rimmed baking sheet. Spread in an even layer. Roast, stirring occasionally, until tender, about 30 minutes.

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.

Add scallion greens, herbs, water, coriander and cumin to the blender along with the remaining 1/3 cup oil and 1/4 teaspoon salt; process until smooth.

Spread yogurt on a serving platter. Top with the vegetables and drizzle with the salsa verde. Sprinkle with caraway seeds.