1 bunch carrots, peeled and cut into 2″ rounds, greens removed and reserved for gremolata
1 bunch radishes or turnips, trimmed and cut into quarters or sixths, greens removed
olive oil
salt & pepper to taste
For breadcrumbs:
1/3 c fresh breadcrumbs
1 T olive oil
1 clove garlic, grated or crushed
4 T carrot top leaves, chopped
zest of 1 lemon
salt & pepper to taste
Preheat oven to 450. Place carrots and radishes (or turnips, if using) in a shallow roasting dish, drizzle with olive oil and season to taste with salt and pepper. Place in oven and roast for 10-15 minutes. Meanwhile, make the breadcrumbs. Heat oil in a small, heavy skillet over medium high heat. Add breadcrumbs and stir with a fork until golden. Remove from heat and immediately add garlic, chopped carrot tops and lemon zest. Season to taste with salt and pepper. Remove vegetables from the oven and sprinkle breadcrumbs evenly over the top. Return to oven and roast 10 minutes longer, until vegetables are tender and golden. Serve immediately.