I love roasted vegetables, but make them often enough and I do get bored. Do you also suffer from veggie boredom? This is the perfect solution: roasted carrots with a crispy herb-and-breadcrumb topping is a dressed-up version of ordinary roasted carrots, but still quick and easy. It’s like the ever-popular apple crisp, except veggie-based and savory. Vegetable crisps! It makes so much sense.
Feel free to mix and match different vegetables and herbs. Cilantro complements carrots really nicely, but if you don’t like cilantro, finely chopped rosemary would be great, and so would your everyday parsley.
Rosh Chodesh Elul is next week (help!), and I’m starting to think about what to cook for Rosh Hashana this year. I only said “think,” by the way. Nothing more than that. If you’re also thinking, or bookmarking, or even planning a bonafide menu, save a slot for this carrot crisp.
- One year ago: Upside-down apple cake (highly recommended)
- Two years ago: Inside-out grilled cheese with mushrooms
- Three years ago: Curried eggplant and chickpeas
Inspired by Kosher by Design Short on Time
Yield: Serves 4 as a side dish
- 4 medium carrots
- ½ cup tightly packed cilantro, chopped
- ¼ cup breadcrumbs
- 2 Tbsp olive oil, plus more to brush the dish and carrots
- 1 large garlic clove, crushed
- ¼ tsp salt
- Pinch black pepper
1. Position an oven rack in the upper third of your oven and preheat to 400 F/200 C. Brush olive oil on a baking tray lined with foil or a 9×13 baking dish.
2. Peel carrots and cut into sticks (regular old carrot sticks). Line them in a single layer with some amount of breathing room and brush with more oil. You don’t need to leave lots of space, just don’t fill in every last crevice. Roast the carrots for 20 minutes.
3. Meanwhile, in a small bowl, mix together cilantro, breadcrumbs, 2 Tbsp oil, garlic, salt, and pepper. When the 20 minutes are up (step 2), take the carrots out of the oven and sprinkle the breadcrumb mixture over them. Return the dish to the oven for another 30 minutes. The carrots should be wrinkled and starting to blacken, and the top should be very crisp. Serve it up!
Do ahead: Because of the crispy breadcrumb topping, this dish is best when served right away. For Shabbos, I would make it Friday afternoon and leave it out until it’s time for everything to go on the plata. (When it’s just us, though, I’m fine with having this for lunch the next day — it’s still good.)
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