Roasted Carrots With Shallots, Mozzarella and Spicy Bread Crumbs
Published May 18, 2021
- Total Time
- 1 hour
- Rating
- Comments
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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
Nutritional analysis per serving (4 servings)
505 calories; 30 grams fat; 9 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 9 grams dietary fiber; 17 grams sugars; 17 grams protein; 852 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
A new favorite! After making & enjoying it once, the 2nd time I used 4 oz. of mozzarella instead of the 6. Just right, I thought. Both times I used red onions instead of shallots--not a preference, just a supply issue. BUT MY MOST IMPORTANT RECOMMENDATION: Dot the casserole (on top of the cheese, last 15 mins.) with cherry tomatoes. It looks beautiful & rounds out the dish. Speaking of "dish," next time I'll use a baking dish instead of a sheet for a better presentation.
Terrific! This was a knockout at dinner last night, alongside the flattened thighs with roasted lemons. Only problem was that the carrots et al were so stuck to the pan I couldn't get much of it onto plates. Next time I'll use parchment paper instead of foil. But it was delicious anyway.
I had all the ingredients I needed for this recipe except mozzarella but I had Burrata in the fridge and that worked just fine. I suspect even better than plain mozzarella. Keep on cookin'
Wondering if cutting a potato into thinner wedges and adding it as well would work?
Looks like it might be good on pizza dough or flatbread!
Lots of steps, but well worth it!