Preheat oven to 400 degrees F (200 degrees C).
Slice Leek (3) in half lengthwise and rinse any grit or sand out of them. Place the leeks and Carrot (6) in a casserole dish.
Drizzle Olive Oil (2 tablespoon) over the vegetables and lightly toss to coat. Sprinkle with Fresh Rosemary (1/2 teaspoon), Fresh Thyme (1/2 teaspoon), Sea Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Add Vegetable Broth (2 tablespoon) and cover with lid or tight fitting aluminum foil. Braise for 40 to 45 minutes, until vegetables are tender.
Meanwhile, place the Pumpernickel Bread (1 slice) in a mini prep food processor and pulse until you have fine breadcrumbs. Transfer breadcrumbs to a small bowl and add remaining tablespoon of Olive Oil (1 tablespoon). Toss to coat.
Arrange breadcrumbs in a single layer and bake for 5 to 8 minutes until crisp. Set aside.
Transfer the vegetables to a serving platter and spoon any braising liquid over them. Sprinkle with breadcrumbs and serve. Enjoy!