epicurious4.5
Shawarma-Spiced Carrots With Date and Herb Salad
Shawarma spices aren’t just for chicken and meat.
👥 4 Servings👤 Zaynab Issa📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●baking sheet
- ●whisk
📝 Preparation Steps
1
Carrots
2
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.
3
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.
4
Salad and assembly
5
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.
jalapeños, seeds removed, coarsely chopped2
6
Stir labneh and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl.
7
To serve, spread labneh on a platter; top with carrots. Scatter salad over.
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