Carrot crisp

By | August 21, 2014


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.

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Miriam @ OvertimeCook on August 21, 2014 at 6:05 pm.

This looks delicious! I absolutely love roasted carrots – these look so good!


Yiska Ben Avraham on August 21, 2014 at 6:53 pm.

I was just getting vegetable boredom yesterday! This is great! Thanks!


Renee on August 29, 2014 at 12:56 pm.

This looks great, I’d like to try these for Shabbos. I’m confused about the cook times, though. Do you roast the carrots on their own for twenty minutes, or thirty?


Tali Simon on August 29, 2014 at 6:06 pm.

Oof, I totally botched the directions. Corrected now. Thanks for bringing it to my attention!


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