Caesar Roasted Carrots 4 Steps
Rinse the whole carrots under running water and using a dish scrubbie or vegetable scrubber, carefully scrub the entire carrot as well as the tops to remove all dirt and grime. Dry well and toss with the olive oil, kosher salt as well as black pepper. Place on a parchment paper lined baking tray, cover with foil and roast in a preheated 375°F for 30 minutes covered, and then 15 minutes uncovered or until the carrots are cooked through and evenly browned.
While the carrots are roasting prepare the bread crumb topping. Place the stale bread pieces into a food processor and pulse until the crumbs are no smaller than pea size, some larger chunks are good as well for texture. Toss the bread crumbs with the olive oil and a light sprinkle of kosher salt and black pepper, spread on a baking sheet and bake in the same oven as the carrots for 10-15 minutes stirring every 5 minutes until evenly browned and crisp. Remove from the oven and once cool enough to handle, transfer to a small bowl and mix with the lemon zest and chopped parsley. Set aside.
Prepare the caesar dressing. Finely chop the anchovy fillets then using the flat side of the knife mash it into a paste-like consistency. In a small mixing bowl, combine the egg yolk, anchovy paste, rasped garlic clove, grated Parmigiano Reggiano, lemon juice, Dijon mustard and fresh cracked black pepper, whisk until combined. Continue whisking while slowly streaming in the vegetable oil until the entire dressing is fully emulsified and set aside.
Once the carrots are cooked, transfer to a serving platter, spoon over the caesar dressing and top with the bread crumb topping, grate additional Parmigiano Reggiano cheese overtop if desired and serve warm.