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Shawarma Style Carrots

shawarma carrots roasted

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. 

  • Duration
  • Cook Time
  • Prep Time
  • 2 ServingsServings


  • 5 large carrots, sliced in half lengthwise
  • 1 lemon, zest and juice
  • 1 tablespoons olive oil

Shawarma seasoning

  • 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.