Salt and pepper (to taste)
2 lbs Baby carrots with tops (trimmed to leave a small tip of green at the top)
1/4 cup Extra-virgin olive oil (plus more for drizzling)
2 cups Unseasoned fresh bread crumbs
2 Small shallots (finely chopped)
1/2 cup Chopped fresh basil
1/2 cup Chopped fresh Italian parsley
1/2 cup Chopped scallions (white and green parts)
2 Garlic cloves (finely chopped)
1/4 cup Freshly grated Parmesan cheese

Preheat the oven to 375°F. Bring a large pot of salted water to a boil.

Blanch the carrots until just tender but still al dente, about four minutes.

Drain and cool in an ice bath. Pat dry on paper towels. Arrange in a single layer in a glass or ceramic baking dish and drizzle with a little oil. Season with salt and pepper.

In a large bowl, combine the bread crumbs, shallots, basil, parsley, scallions and garlic. Season with salt and pepper. Drizzle with the oil and toss well with a fork to combine.

Sprinkle the crumb mixture over the carrots so the carrots are almost completely obscured by the crumbs.

Sprinkle with cheese and drizzle with a bit more oil.

Roast until the carrots are browned and the crumbs are crisp and golden, 20 to 25 minutes.

Serve family style while still hot.