Shawarma-Spiced Carrots
A simple coating of warming spices adds a North African/Middle Eastern flavour to carrots, for a delicious combination of flavours on this naturally sweet vegetable. Serve them plain or add dates to dress the dish from Bon Appetit up for a festive meal. Cloves impart a strong flavour, so adjust the number of whole cloves you use according to your taste and tolerance. I used one clove, just to get the hint of the taste.
A slightly different version of the same recipe: Moroccan Spiced Roasted Carrots, Roasted Root Vegetables with Chermoula
Time: 30 minutes
Serves: 4-6
Ingredients
1/4 cup olive oil
2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon . ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon sweet paprika
1/4 teaspoon freshly ground black pepper
1/8 ground cardamom
1/8 teaspoon. ground cloves or few cloves, whole (according to your taste)
2 garlic cloves, finely grated
1 1 /2 lb. medium carrots, tops trimmed to 1/2", scrubbed, halved lengthwise, or cut accoriding to your preference
Ingredients for the Dressing
2 tablespoons (or more)fresh lemon juice
1 tablespoon olive oil
3/4 teaspoon table salt or 1/4 teaspoon kosher salt, divided
1 small red onion, thinly sliced (optional)
7 Medjool dates, pitted, coarsely chopped (optional)
1 cup coarsely chopped tender herbs (such as cilantro, dill, or parsley) (optional)
Method
Preheat an oven to 450°.
Cut the carrots.
Stir the oil, salt, cinnamon, coriander, cumin, turmeric, paprika, pepper, cardamom, cloves, and garlic in a small bowl to combine.
Toss the carrots with the oil mixture on a large rimmed baking sheet to coat. Roast until the carrots are crisp-tender and deeply browned, 15–20 minutes. Let cool.
While the carrots are cooling, whisk the lemon juice, oil, and salt in a medium bowl. Add the red onion, dates and herbs (if using) and toss to coat. Taste the dressing and add more lemon juice if needed.
Place the cooked carrots on a platter or in a bowl and drizzle with the dressing. Sprinkle parsley or other herb.
Serving suggestion:
Add about 1/4-1/2 teaspoon of salt to yogurt, labneh or skyr, stir and spread on a platter. Top with the carrots and drizzle with the dressing and herbs.
A simple coating of warming spices adds a North African/Middle Eastern flavour to carrots, for a delicious combination of flavours on this naturally sweet vegetable. Serve them plain or add dates to dress the dish from Bon Appetit up for a festive meal. Cloves impart a strong flavour, so adjust the number of whole cloves you use according to your taste and tolerance. I used one clove, just to get the hint of the taste.
A slightly different version of the same recipe: Moroccan Spiced Roasted Carrots, Roasted Root Vegetables with Chermoula
Time: 30 minutes
Serves: 4-6
Ingredients
1/4 cup olive oil
2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon . ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon sweet paprika
1/4 teaspoon freshly ground black pepper
1/8 ground cardamom
1/8 teaspoon. ground cloves or few cloves, whole (according to your taste)
2 garlic cloves, finely grated
1 1 /2 lb. medium carrots, tops trimmed to 1/2", scrubbed, halved lengthwise, or cut accoriding to your preference
Ingredients for the Dressing
2 tablespoons (or more)fresh lemon juice
1 tablespoon olive oil
3/4 teaspoon table salt or 1/4 teaspoon kosher salt, divided
1 small red onion, thinly sliced (optional)
7 Medjool dates, pitted, coarsely chopped (optional)
1 cup coarsely chopped tender herbs (such as cilantro, dill, or parsley) (optional)
Method
Preheat an oven to 450°.
Cut the carrots.
Stir the oil, salt, cinnamon, coriander, cumin, turmeric, paprika, pepper, cardamom, cloves, and garlic in a small bowl to combine.
Toss the carrots with the oil mixture on a large rimmed baking sheet to coat. Roast until the carrots are crisp-tender and deeply browned, 15–20 minutes. Let cool.
While the carrots are cooling, whisk the lemon juice, oil, and salt in a medium bowl. Add the red onion, dates and herbs (if using) and toss to coat. Taste the dressing and add more lemon juice if needed.
Place the cooked carrots on a platter or in a bowl and drizzle with the dressing. Sprinkle parsley or other herb.
Serving suggestion:
Add about 1/4-1/2 teaspoon of salt to yogurt, labneh or skyr, stir and spread on a platter. Top with the carrots and drizzle with the dressing and herbs.