Salt and pepper to taste 2 lbs baby carrots with tops, trimmed to leave a small tip of green at the top 1/4 cup extra-virgin olive oil, plus more for drizzling 2 cups unseasoned fresh bread crumbs 2 small shallots, finely chopped 1/2 cup chopped fresh basil 1/2 cup chopped fresh Italian parsley 1/2 cup chopped scallions, white and green parts 2 garlic cloves, finely chopped 1/4 cup freshly grated Parmesan cheese
Preheat the oven to 375°F. Bring a large pot of salted water to a boil.
Blanch the carrots until just tender but still al dente, about four minutes.
Drain and cool in an ice bath. Pat dry on paper towels. Arrange in a single layer in a glass or ceramic baking dish and drizzle with a little oil. Season with salt and pepper.
In a large bowl, combine the bread crumbs, shallots, basil, parsley, scallions and garlic. Season with salt and pepper. Drizzle with the oil and toss well with a fork to combine.
Sprinkle the crumb mixture over the carrots so the carrots are almost completely obscured by the crumbs.
Sprinkle with cheese and drizzle with a bit more oil.
Roast until the carrots are browned and the crumbs are crisp and golden, 20 to 25 minutes.
Serve family style while still hot.
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