Ingredients
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2 lbs medium carrots
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4 tbsp olive oil, divided
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2 tbsp chopped walnuts
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1/2 cup panko bread crumbs
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1/4 cup crumbled gorgonzola
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1 tsp lemon zest
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2 tsp finely chopped parsley
Steps
1
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.
2
Remove the foil and roast carrots another 20 min., until tender.
3
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.
4
Transfer carrots to a platter and top with bread crumbs to serve.
