Roasted Carrots with Shallots, Mozzarella and Spicy Bread Crumbs

Elevate Your Holiday Table with Flavorful Roasted Carrots! One pot wonders never looked this festive! Looking for a show-stopping side dish for your holiday feast? Behold our Roasted Carrots with Shallots, Mozzarella, and Spicy Bread Crumbs - a symphony of flavors in every bite! Here's the recipe!

Serves 4

Ingredients:

1½ lbs carrots, peeled and halved, or quartered lengthwise into long, thin sticks

5 small or 3 large shallots, peeled and cut lengthwise into ½-inch-thick wedges (about 1¼ cups)

Salt and freshly ground black pepper

2 Tbl Lemon Garlic Extra Virgin Olive Oil

1 Tbl Rougarou blend

6 oz mozzarella, hand-pulled or chopped into small pieces (1½ cups)

¼ cup green olives, pitted and rough chopped

Seasoned bread crumbs -recipe follows

1 to 2 Tbl freshly squeezed lemon juice, plus more to taste

⅓ cup fresh basil, dill or mint, torn

Directions:

Heat oven to 425 degrees. Place carrots and shallots on a rimmed baking sheet. Season with Rougarou blend, salt and pepper, and toss with 2 Tbl Lemon Garlic Extra Virgin 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.

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.

Bread crumbs Ingredients:

1 cup panko bread crumbs

2 Tbl grated Parmesan

1 large garlic clove, minced or finely grated

¼ tsp red-pepper flakes, plus more for serving

3 Tbl  Basil Extra Virgin

 Bread crumb directions:

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.