Straight from the Earth

GARLICKY BRUSSELS SPROUTS and CARROTS

This recipe uses fresh garlic two ways—first, whole cloves are sliced and roasted with Brussels sprouts and carrots, then chopped garlic is added to a bread crumb topping for extra flavor. The dish is baked until everything is fragrant, crunchy, and golden brown. I like using young, bunched carrots that are about 8 in/20 cm long, but if you can’t find them, substitute mature carrots. This is a satisfying and filling cold-weather side dish that pairs beautifully with soups, stews, and our Barley, Quinoa, and Cannellini Bean Loaf (page 148). —MYRA

Serves 4

8 oz/225 g Brussels sprouts

6 young carrots, cut into bite-size pieces

9 large garlic cloves, cut lengthwise ¹/₃ in/8 mm thick

2 tbsp extra-virgin olive oil

Salt

Freshly ground black pepper

BREAD CRUMB TOPPING

¹/₄ cup/20 g panko bread crumbs

¹/₄ cup/35 g dried bread crumbs (whole wheat if possible)

2 tbsp chopped garlic

2 tsp dried parsley or basil (or a combination of the two)

Big pinch of salt

Pinch of freshly ground black pepper

2 tbsp extra-virgin olive oil

Position a rack in the middle of the oven and preheat it to 400°F/200°C/gas 6.

Prepare the Brussels sprouts by trimming the ends and cutting smaller ones in half lengthwise, and larger ones in quarters lengthwise. Combine the Brussels sprouts, carrots, and garlic in a 9-by-9-in/23-by-23-cm or 8-by-10-in/20-by-25-cm baking pan. Drizzle with the oil and toss to combine. Season with salt and pepper and toss again. Bake the vegetables for 20 minutes, stirring once.

Meanwhile, make the bread crumb topping: Combine the panko and dried bread crumbs, garlic, parsley, salt, and pepper in a small bowl. Sprinkle the oil over the bread crumb mixture and toss with your hands until well combined. Remove the vegetables from the oven, and press them down into an even single layer. Sprinkle the topping evenly over the vegetables, and press down with a spatula. Continue baking until the topping is golden brown and the vegetables are tender, about 15 minutes more. Serve warm.