What can you say about the way Melissa Clark is constantly coming up with new and delicious ways to combine common ingredients? Amazing and inspiring. I have been roasting carrots for years, but not with breadcrumbs, shallots, mozzarella, garlic and fresh herbs. ( I didn’t have the olives on hand so have no idea what that would have added.)
This could be a stand alone entrée, but I used it as a side dish for a pork chop and it was quite a meal. I had a handful of grape tomatoes hanging around , so tossed those in when I added the cheese and breadcrumbs. Can’t wait to make this again!
1 1/2 pounds carrots, peeled and halved, or quartered lengthwise into long thin sticks
5 small or 3 large shallots, peeled and cut lengthwise into 1/2-inch-thick wedges (about 1 1/4 cups)
Salt and freshly ground pepper
5 Tbs. extra virgin olive oil
1 cup panko bread crumbs
2 Tbs. grated Parmesan
1 fat garlic clove, minced or finely grated
1/4 tsp. red pepper flakes, plus more for serving
6 ounces mozzarella, hand pulled or chopped into small pieces (1 1/2 cups)
1/4 cup green olives, pitted and rough chopped
1 to 2 Tbs. freshly squeezed lemon juice, plus more to taste
1/3 cup fresh basil, dill, or mint, torn
Heat oven to 425 degrees. Place carrots and shallots on a rimmed baking sheet. Season with salt and pepper, and toss with 2 Tbs. olive oil until well coated. Roast for 25 minutes, rotating pan halfway through. (The shallots will start to shrivel and brown at the edges, but they won’t be cooked through yet.)
In a small bowl, stir together bread crumbs, Parmesan, garlic, red-pepper flakes, remaining 3 Tbs. oil and a pinch of salt, tossing until well combined.
Sprinkle mozzarella and olives all over carrots and shallots, then top with the seasoned bread crumbs. Continue to roast until the vegetables are golden brown and tender, 12 to 15 minutes longer. Just before serving, drizzle lemon juice all over the top and garnish with herbs. Serves 4.
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