Shawarma Roasted Carrots with Herb and Date Chutney

Shawarma Roasted Carrots with Herb and Date Chutney. Serves 4-6

Nutrition per serving (6 servings in total) – calories: 273, fat: 9 g (saturated fat: 2 g), carbohydrates: 40 g, protein: 9 g, fiber: 5 g, sugar: 27 g, sodium: 626 mg 

 Adapted from Bon Appetit

 Feel free to customize this dish with your favorite in season herbs, dried fruit of choice and your favorite nuts or seeds as a topping.  Try to find the same sized multi-colored carrots with roots still attached, no need to peel, they caramelize nicely and make a lovely presentation.  

For the Carrots: 

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon kosher salt

• ½ teaspoon cinnamon

• ½ teaspoon ground coriander

• ½ teaspoon ground cumin

• ½ teaspoon turmeric

• ½ teaspoon paprika

• ¼ teaspoon black pepper

• ¼ teaspoon cayenne

• 2 garlic cloves, finely grated

• 1 ½ pounds medium multi-colored carrots, tops trimmed to ½ inch, scrubbed, halved lengthwise.

For the Salad:

• 2 tablespoons fresh squeezed lemon juice

• 1 tablespoon extra-virgin olive oil

• ½ teaspoon kosher salt

• 1 small red onion, thinly sliced

• 7 Medjool dates, coarsely chopped

• 2 jalapenos, seeds removed, coarsely chopped

• 1 cup fine herbs, coarsely chopped (mint, dill, cilantro, or a combination of all three)

• 1 cup low-fat Greek yogurt

• 2 tablespoons chopped pistachios

Adjust rack to center position. Preheat the oven to 450 degrees.

Combine oil, salt, spices and garlic in a small bowl. 

Toss carrots with oil mixture on a large rimmed baking sheet to coat.  Roast carrots until browned and tender, 15-20 minutes.  Let cool. 

For the Salad; Whisk lemon juice, oil, ½ teaspoon salt in a medium bowl. Add red onion, dates, jalapenos and herbs and toss to coat.  Season to taste

To serve, spread yogurt on a platter, top with carrots.  Scatter salad and nuts over the top.