Preheat oven to 400 degrees F (200 degrees C).
in half lengthwise and rinse any grit or sand out of them. Place the leeks and
Organic Carrots (6)
in a casserole dish.
Olive Oil (2 Tbsp)
over the vegetables and lightly toss to coat. Sprinkle with
Fresh Rosemary (1/2 tsp)
Fresh Thyme (1/2 tsp)
Sea Salt (1/2 tsp)
Ground Black Pepper (1/4 tsp)
Vegetable Broth (2 Tbsp)
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 Tbsp)
. 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!