Name: Shawarma-Spiced Carrots With Date and Herb Salad
Yield: 4–6 servings
Ingredients: ¼ cup extra-virgin olive oil; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; ½ tsp. ground cinnamon; ½ tsp. ground coriander; ½ tsp. ground cumin; ½ tsp. ground turmeric; ½ tsp. sweet paprika; ¼ tsp. freshly ground black pepper; ⅛ tsp. ground cardamom; ⅛ tsp. ground cloves; 2 garlic cloves, finely grated; 1½ lb. medium carrots, tops trimmed to ½", scrubbed, halved lengthwise; 2 Tbsp. (or more) fresh lemon juice; 1 Tbsp. extra-virgin olive oil; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided; 1 small red onion, thinly sliced; 7 Medjool dates, pitted, coarsely chopped; 2 jalapeños, seeds removed, coarsely chopped; 1 cup coarsely chopped tender herbs (such as cilantro, dill, or parsley); 1 cup labneh or plain whole-milk Greek yogurt

Shawarma spiced carrots with date and herb salad on a plate

Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Summer Moore

These carrots get their crisp-tender texture from high-heat roasting and their earthy flavor from the shawarma-style spice blend. Dates add sweetness and chew to the herby, spicy salad that goes on top.

What you’ll need

Microplane Grater
$19 At Amazon
Citrus Juicer
$17 $16 At Amazon
Whisk
$14 $12 At Amazon
Rimmed Baking Sheet
$33 $30 At Amazon

Recipe information

Yield
4–6 servings

Ingredients

Carrots

¼ cup extra-virgin olive oil

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

½ tsp. ground cinnamon

½ tsp. ground coriander

½ tsp. ground cumin

½ tsp. ground turmeric

½ tsp. sweet paprika

¼ tsp. freshly ground black pepper

⅛ tsp. ground cardamom

⅛ tsp. ground cloves

2 garlic cloves, finely grated

1½ lb. medium carrots, tops trimmed to ½", scrubbed, halved lengthwise

Salad and assembly

2 Tbsp. (or more) fresh lemon juice

1 Tbsp. extra-virgin olive oil

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided

1 small red onion, thinly sliced

7 Medjool dates, pitted, coarsely chopped

2 jalapeños, seeds removed, coarsely chopped

1 cup coarsely chopped tender herbs (such as cilantro, dill, or parsley)

1 cup labneh or plain whole-milk Greek yogurt

Preparation

Carrots
Step 1
Place a rack in middle of oven; preheat to 450°. Stir oil, salt, cinnamon, coriander, cumin, turmeric, paprika, pepper, cardamom, cloves, and garlic in a small bowl to combine.
Step 2
Toss carrots with oil mixture on a large rimmed baking sheet to coat. Roast until carrots are crisp-tender and deeply browned, 15–20 minutes. Let cool.
Salad and assembly
Step 3
While the carrots are cooling, whisk lemon juice, oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Add red onion, dates, jalapeños, and herbs and toss to coat. Taste salad and add more lemon juice if needed.
Step 4
Stir labneh and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl.
Step 5
To serve, spread labneh on a platter; top with carrots. Scatter salad over.

TagsDinner Side Easy Vegetarian Gluten Free Nut Free Healthyish Roast Salad Carrot Root Vegetable Vegetable Date Dried Fruit Fruit Cilantro Herbs & Spices Parsley Ramadan Bon Appétit

Recipe information

Ingredients

Carrots

Salad and assembly

Preparation

Carrots

Step 1

Step 2

Salad and assembly

Step 3

Step 4

Step 5

Recipe notes