Caramelized Carrots with Pancetta, Olives, and Crispy Parmesan

1. Preheat Oven and Prepare Carrots

Preheat your oven to 425ºF (220ºC). Cut 1½ pounds of carrots lengthwise, place them on a rimmed sheet pan, drizzle with 2 tablespoons of extra-virgin olive oil, and sprinkle with ½ teaspoon of kosher salt. Toss everything together until well-coated.

2. Initial Roasting of Carrots

Roast the carrots in the preheated oven for about 20 minutes to soften and start caramelizing their sugars.

3. Add Pancetta, Cumin, and Parmesan

Remove the sheet pan from the oven, add 4 ounces of finely diced pancetta and ¾ teaspoon of cumin seeds over the carrots. Sprinkle with ½ cup of coarsely shredded Parmesan cheese. Return to the oven and continue roasting for another 15 to 20 minutes until the carrots are tender, the pancetta is crispy, and the Parmesan is golden.

4. Prepare Olive Dressing

In a small bowl, whisk together ⅓ cup of chopped olives, 1 minced garlic clove, 1½ tablespoons of lemon juice, ⅛ teaspoon of crushed red pepper flakes, a pinch of salt, and the remaining 4 tablespoons of olive oil.

5. Dress and Garnish the Carrots

Remove the carrots from the oven, let them rest for a moment, and then pour the olive dressing over the warm carrots. Sprinkle with ¼ cup of freshly chopped mint or basil. Taste and adjust seasoning with salt, red pepper flakes, or lemon juice if desired.