Roasted Carrots & Radish with Crunchy Carrot Top Gremolata Breadcrumbs

There’s something deeply satisfying about tucking into an honest meal on a quiet evening. This week, bright orange carrots and gorgeous radishes offered just the homey inspiration we were looking for. A quick drizzle of olive oil and a little salt and pepper were all they needed before a turn in the oven to roast just long enough to give up their crunch and caramelize to an earthy sweetness. While they roasted, we crisped up some homemade breadcrumbs and added garlic and lemon zest for brightness and chopped carrot tops for a green, herbal bite. And there in one pan was all we needed–a humble dinner to share with just our nearest and dearest.

Serves: 4
Total Time: 30 minutes

Carrots and Radish:

• 1 bunch carrots, peeled and cut into 2″ rounds, greens removed and reserved for gremolata
• 1 bunch radishes or turnips, trimmed and cut into quarters or sixths, greens removed
• olive oil
• salt & pepper to taste

Breadcrumbs:

• 1/3 c fresh breadcrumbs
• 1 T olive oil
• 1 clove garlic, grated or crushed
• 4 T carrot top leaves, chopped
• zest of 1 lemon
• salt & pepper to taste

Instructions:

1. Preheat oven to 450. Place carrots and radishes (or turnips, if using) in a shallow roasting dish, drizzle with olive oil and season to taste with salt and pepper. Place in oven and roast for 10-15 minutes.
2. Meanwhile, make the breadcrumbs. Heat oil in a small, heavy skillet over medium-high heat. Add breadcrumbs and stir with a fork until golden. Remove from heat and immediately add garlic, chopped carrot tops, and lemon zest. Season to taste with salt and pepper.
3. Remove vegetables from the oven and sprinkle breadcrumbs evenly over the top. Return to oven and roast 10 minutes longer, until vegetables are tender and golden. Serve immediately.