I love the new trend to make the vegetables the star. Try spicing up a whole carrot and roasting like this, serve over kale, or lentils or hummus. I enjoy drizzled with tehnia or harissa. If you can't imagine making these carrots play center stage, you should enjoy them as a side.
Instead of making your own blend of spices now you can order our Jamie Geller Shawarma blend on amazon.
- Cook Time
- Prep Time
- 2 ServingsServings
- 5 large carrots, sliced in half lengthwise
- 1 lemon, zest and juice
- 1 tablespoons olive oil
- 2 teaspoon paprika
- 2 teaspoon cumin
- 2 teaspoons coriander
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon fennel seeds, smashed
- 2 teaspoon turmeric
- 1/2 teaspoon allspice
- 1/2 teaspoon cinnamon
Peel and clean carrots, place in a tray to hold marinade. Drizzle olive oil over top, lemon zest and lemon juice.
Prepare shawarma seasoning by mixing all spices in a bowl. This will make more than you need, so set aside the extra for another time. Sprinkle 2-3 teaspoons of spices over carrots, mix and let marinade for at least 1 hour or even overnight.
Preheat oven to 400.
Place carrots on a pan and roast for 20-30 minutes until cooked through and starting to brown.