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Shawarma-Spiced Carrots With Date and Herb Salad

4.9

(24)

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.

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What you’ll need

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

  1. 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.

  2. 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.

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Reviews (24)

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  • This was incredible!! Definitely a keeper. My only complaint is that I found that the ratio of the components was a bit off—I ended up with quite a bit of salad left over after going through the carrots and yogurt that were called for. Easily fixed for next time, though: I will just use the whole 2-lb bag of carrots and add more yogurt! So good!

    • Cat

    • St. Louis, MO

    • 1/4/2024

  • This was a meal I can only describe as exquisite. I followed one commenter's suggestion and added diced potatoes (roasted for an extra 10 mins). I for herbs I used mint and parsley, and I subbed a shallot for the red onion. I also topped with chopped roasted almonds because I thought it needed a crunch. One of the best dishes I've made/eaten in a long time.

    • Alye

    • LA

    • 9/24/2023

  • Potatoes,! Potatoes, I say! Carrots are good for this, but try it with potatoes. Halved white potatoes, roasted for 20 min. Salad is slightly sweet and delicious with the cinnamon overtones on the carrots (and potatoes). The salted kefir cheese makes this almost a complete meal

    • A cook from Buffalo

    • Buffalo, NY

    • 6/4/2023

  • Unreal! So flavorful and easy!! A must make

    • Courtney

    • 1/2/2023

  • This recipe was ridiculously good. I was lazy and cheap and used curry powder instead of mixing individual spices. I also used a two pound bag of carrots to max out on leftovers and ended up doubling the bake time and riffing on some of the measurements. Still turned out amazing and I impressed my date. Recommend using a mandolin on the red onion to get a thinner slice.

    • Anonymous

    • Brooklyn, New York

    • 6/14/2022

  • This is fantastic! Only charge was to use heirloom carrots. Very pretty addition.

    • Grace

    • Detroit

    • 4/21/2022

  • This was a real hit. I was worried about each of the elements as I was making it. The carrot spices seemed too salty, the salad seemed too spicy hot, but when it all came together on my plate it was delicious, perfectly balanced, and a hit with my whole family.

    • Chef Johnny

    • California

    • 4/17/2022