Carrots are a workhorse vegetable, but the use here of the bread crumb crust gives the carrot a luxurious makeover and allows it to take center stage. You can substitute tomatoes for carrots altogether in this recipe, too. Simply slice the tomatoes, top with the bread crumb mixture, and bake until juices are bubbling and the crumbs are crisp and browned.
- Yield: 6 Servingsor more as a side
- Kosher salt
- 2 pounds baby carrots with tops, trimmed to leave a small tip of green at the top
- ¼ cup extra-virgin olive oil, plus more for drizzling
- Freshly ground black pepper
- 2 cups unseasoned fresh bread crumbs
- 2 small shallots, finely chopped
- ½ cup chopped fresh basil
- ½ cup chopped fresh Italian parsley
- ½ cup chopped scallions, white and green parts
- 2 garlic cloves, finely chopped
- ¼ cup freshly grated Parmigiano-Reggiano
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Blanch the carrots until just tender but still al dente, about 4 minutes. Drain and cool in an ice bath. Pat dry on paper towels. Arrange in a single layer in a glass or ceramic baking dish and drizzle with a little oil. Season with salt and pepper.
- In a large bowl, combine the bread crumbs, shallots, basil, parsley, scallions, and garlic. Season with salt and pepper. Drizzle with the oil and toss well with a fork to combine.
- Sprinkle the crumb mixture over the carrots so the carrots are almost completely obscured by the crumbs. Sprinkle with the cheese and drizzle with a bit more oil. Roast until the carrots are browned and the crumbs are crisp and golden, 20 to 25 minutes. Serve family style while still hot.