pounds carrots, peeled and halved, or quartered lengthwise into long, thin sticks
small or 3 large shallots, peeled and cut lengthwise into 1/2-inch-thick wedges (about 1 1/4 cups)
Salt and freshly ground black pepper
tablespoons extra-virgin olive oil
cup panko bread crumbs
tablespoons grated Parmesan
fat garlic clove, minced or finely grated
teaspoon red-pepper flakes, plus more for serving
ounces mozzarella, hand-pulled or chopped into small pieces (1 1/2 cups)
cup green olives, pitted and rough chopped
1 to 2
tablespoons freshly squeezed lemon juice, plus more to taste
cup fresh basil, dill or mint, torn
- 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.)
- 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.
- 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.