Ingredients

1+1/2 lb carrots, halved if large

1 large onion, cut into wedges

6 T olive oil, DIVIDED

1+1/2 t ground cumin

coarse salt

2 T red-wine vinegar

1-2 T Sriracha

1 small garlic clove, minced

yogurt and pita bread, for serving

Preparation

  1. Preheat oven to 425F. On a rimmed baking sheet, toss carrots and onion with 2 T oil and the cumin. Season with salt. Roast until golden brown and tender, about 35 min, flipping halfway through.

  2. Transfer vegetables to a food processor and pulse until a coarse paste forms. Add remaining 1/4 cu oil, the vinegar, Sriracha and garlic. Pulse to combine. Season with salt. Dollop with yogurt and serve with pita bread.