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
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.