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
Directions
Place a rack in middle of oven; preheat to 450°. Stir oil, salt, cinnamon, coriander, cumin, turmeric, paprika, pepper, cardamom, cloves, and garlic in a small bowl to combine.
Toss carrots with oil mixture on a large rimmed baking sheet to coat. Roast until carrots are crisp-tender and deeply browned, 15–20 minutes. Let cool.
While the carrots are cooling, whisk lemon juice, oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Add red onion, dates, jalapeños, and herbs and toss to coat. Taste salad and add more lemon juice if needed.
Stir labneh and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl.
To serve, spread labneh on a platter; top with carrots. Scatter salad over.