Shawarma-Spiced Carrots With Date and Herb Salad

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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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Ingredients

4–6 servings

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

tsp. ground cardamom

tsp. ground cloves

2

garlic cloves, finely grated

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.

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