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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