Roasted veggies turn sweet and crispy, perfect for dunking into a cool yogurt sauce and smooth hummus. Mix and match components to build wraps, or just scoop everything up with warm pita.
Allergen Note: Contains milk, wheat.
Preheat the oven to 450°F. Line a sheet pan with foil.
Trim the carrots and cut them into bite-size lengths. Trim the Tokyo turnips and cut them in half lengthwise. Thickly slice the spring onions. Place the vegetables in a bowl, drizzle with 2 tablespoons olive oil, season with salt, and toss to coat. Arrange the vegetables on the prepared pan and roast until tender and golden, about 25 minutes.
Meanwhile, thinly slice the radishes, season lightly with salt, and set aside. Crumble the feta. Set out the hummus, green garlic yogurt, and chermoula for serving.
Wrap a few pieces of the pita bread in foil. Toward the end of cooking the vegetables, slide the wrapped pita bread in the oven to warm, 5 minutes. In a bowl, toss the arugula with a drizzle of olive oil and pinch of salt.
Pile the roasted vegetables, radishes, feta, and arugula on plates. Serve warm, with the sauces and pita bread on the side.