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Roasted Carrots with Gorgonzola-Walnut Crumbs

Cooking carrots whole keeps them juicy, while the caramelization of the hot oven concentrates their sweetness. Savory bread crumbs provide crunch and balance.

Serves 6
Ready in 50 mins
Prep time 10 mins
Cooking time 40 mins
207 calories per serving


> 2 lbs medium carrots
> 4 tbsp olive oil, divided
> 2 tbsp chopped walnuts
> 1/2 cup panko bread crumbs
> 1/4 cup crumbled gorgonzola 
> 1 tsp lemon zest
> 2 tsp finely chopped parsley


Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Peel and trim the carrots. Toss with 1 tbsp olive oil. Season with salt and pepper. Arrange in a single layer on baking sheet and tightly cover with foil. Roast 20 min.
Remove the foil and roast carrots another 20 min., until tender.
Meanwhile, chop the walnuts more finely. In a medium nonstick skillet, heat remaining 3 tbsp oil on medium-high. Add the bread crumbs and walnuts and cook 3–4 min., until golden, stirring constantly. Transfer to a bowl and cool completely. Stir in the gorgonzola, lemon zest, and parsley.
Transfer carrots to a platter and top with bread crumbs to serve.

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