Skip to main content
Epicurious

Shawarma-Spiced Carrots With Date and Herb Salad

4.5

(4)

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.

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

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.

TagsDinnerSideEasyVegetarianGluten FreeNut FreeHealthyishRoastSaladCarrotRoot VegetableVegetableDateDried FruitFruitCilantroHerbs & SpicesParsleyRamadanBon Appétit
Read More
Roasted Cauliflower Salad With Feta And Dates
Roasty, bright, sweet, and pickly, this sheet pan salad—a vegetarian main OR ample side dish—checks all the flavor boxes.
Baked Sweet Potato Chaat
Forget regular baked potatoes—these tender sweets loaded with chaat-inspired toppings make for a bright and flavorful vegetarian main (or colorful side dish).
Sheet-Pan Pierogies and Beets
A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.
Chicken Thighs With Spiced Couscous and Carrots
A one-pan, fuss-free dinner that combines spiced couscous, perfectly cooked chicken thighs, and tender carrots.
Kofteh Tabrizi
These meatballs made of beef, rice, and split peas are stuffed with dried fruit and braised in a flavorful tomato sauce—a hearty, satisfying labor of love.
Carrot Wellington
This vegetarian main highlights roasted carrots two ways: glazed as the center of the Wellington, and blended to form the tender filling.
Charred Cabbage With Sausages and Apples
Roasted alongside sausages until tender and blistered, cabbage is the star of this sheet pan dinner that’s offset with horseradish cream and crunchy apples.
Quinoa-Bean Salad With Lots of Dill
Stable enough to last days in the fridge (and hearty enough to sate a breastfeeding mom).