Shawarma-roasted carrots

For the carrots

For the sauce

For the salad


Step 1

Preheat oven to 425 degrees F. Make the shawarma spice mix: In a small bowl, combine the paprika, coriander, cumin, cinnamon, and cayenne pepper. If using a store-bought blend, skip this step.

Step 2

Cut green tops off carrots and set aside for the yogurt. Thoroughly scrub outside of carrots to remove any dirt. Cut each carrot crosswise into approximately 1 to 1½-inch pieces. On a rimmed baking sheet, toss carrots with 3 tablespoons olive oil and the shawarma spice mix. Roast carrots, tossing halfway through, until golden and caramelized in places, about 30 minutes.

Step 3

Meanwhile, remove leaves from carrot tops and wash and dry thoroughly. Measure ½ cup of the greens and then place them in a food processor (save any remaining greens for another recipe). Add the yogurt, 2 tablespoons olive oil, lemon juice, garlic, and ¼ cup water. Process until combined and smooth, about 30 seconds. Season with salt and pepper.

Step 4

In a medium bowl, combine cucumber, romaine, tomatoes, onion, and mint.

Step 5

Top pitas with roasted carrots, chopped salad, and carrot top sauce.