Roasted Carrots With Shallots, Mozzarella and Spicy Bread Crumbs

By Melissa Clark

Published May 19, 2021

Roasted Carrots With Shallots, Mozzarella and Spicy Bread Crumbs
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne
Total Time
1 hour
Rating
5(723)
Comments
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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.

Featured in: Know Your Onions (and Shallots and Leeks and Ramps)

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.)

  2. 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.

  3. 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.

Ratings

5 out of 5
723 user ratings
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Comments

jerry

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.

Elinor

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.

whiteyk0

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'

cyndi

I liked this dish a lot! The first time I made it, I ran out of time and just made half of it--the roasted carrots & shallots-- so good on their own! The second time I made it, it was to completion--woo hoo! The breadcrumb mixture was delightful! I have an ambivalent relationship with dairy, so I used Miyoko's pourable plant milk mozzarella, which worked well. I brought leftovers with a container of rice to work for the next few days for lunch. Will make again!

Jaimie

I had olive relish from TJs so used that but otherwise followed the recipe. Really just a delicious dish.

Anna

Absolutely delish recipe. Topped with dill & mint because it’s what I had on hand and added some potato wedges I needed to use up. Next time I’d do dill & basil, go a little lighter on the mozzarella, heavier on the parm, and add the olives with the herbs after baking. Served with a ribeye but would probably be better with roast chicken or something else lighter than steak. Definitely a must-try and could be done so many different ways!

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