105 minutes
A delicious combination of sweet roasted carrots and beets topped with melted smoked mozzarella, aromatic dill, and crispy bread crumbs.
Carrots, peeled and sliced into ½-inch coins
0 lb
Beets, peeled and cut into ½-inch wedges
0 lb
cups
Coriander Seeds, cracked
teaspoons
teaspoons
Garlic Clove, smashed and peeled
each
tablespoons
Panko bread crumbs
cups
Smoked Mozzarella, hand-pulled into pieces
cups
Lemon Wedges, for serving
to taste
Dill, coarsely chopped
cups
Flaky Sea Salt, for serving
to taste
1. Roast the Vegetables
Preheat oven to 400ºF. In a baking dish, mix carrots and beets with stock, coriander, 1 teaspoon salt, black pepper, garlic, and 2 tablespoons olive oil. Cover with foil and roast for 1 hour until tender.
2. Prepare Crispy Topping
Mix roasted garlic turned into a paste with panko bread crumbs, remaining olive oil, ¼ teaspoon salt, and black pepper to create a crispy topping.
3. Caramelize and Top with Cheese and Bread Crumbs
Uncover the roasted vegetables, increase oven temperature to 450ºF, sprinkle with smoked mozzarella and bread crumb mixture. Roast for 10-14 minutes until golden brown.
4. Serve with Fresh Dill and Lemon
Finish the dish with a squeeze of lemon juice, a sprinkle of chopped dill, and flaky sea salt. Serve immediately.
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