Name: Shawarma-Spiced Carrots With Date and Herb Salad
Yield: 4–6 servings
Ingredients: 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; 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

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.

What you’ll need

Microplane Grater
$18 At Amazon
Citrus Juicer
$20 $15 At Amazon
Whisk
$10 At Amazon
Rimmed Baking Sheet
$30 $28 At Amazon

Recipe notes