Roasted Carrots With Shallots, Mozzarella and Spicy Bread Crumbs
In this colorful, crunchy-topped vegetable dish, roasted carrots and shallots are topped with puddles of gooey mozzarella, while herbs, olives and a big squirt of lemon at the end add just the right level of tang. Serve this as a light, meatless meal on its own, or as a vibrant side dish to a simple roast chicken or fish. Melissa Clark
Yield: 4 servings
INGREDIENTS
1½pounds carrots, peeled and halved, or quartered lengthwise into long, thin sticks
5small or 3 large shallots, peeled and cut lengthwise into ½-inch-thick wedges (about 1¼ cups)
Salt and freshly ground black pepper
5tablespoons extra-virgin olive oil
1cup panko bread crumbs
2tablespoons grated Parmesan
1fat garlic clove, minced or finely grated
¼teaspoon red-pepper flakes, plus more for serving
6ounces mozzarella, hand-pulled or chopped into small pieces (1½ cups)
¼cup green olives, pitted and rough chopped
1 to 2tablespoons freshly squeezed lemon juice, plus more to taste
⅓cup fresh basil, dill or mint, torn
Directions:
Step 1
Heat oven to 425 degrees. Place carrots and shallots on a rimmed baking sheet. Season with salt and pepper, and toss with 2 tablespoons 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.)
Step 2
In a small bowl, stir together bread crumbs, Parmesan, garlic, red-pepper flakes, remaining 3 tablespoons oil and a pinch of salt, tossing until well combined.
Step 3
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