Crunchy Brown Butter Baked Carrots

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Ingredients

1 pound (455 grams) baby carrots, the peeled and bagged kind
5 tablespoons (75 grams) unsalted butter, divided
¾ cup panko-style plain breadcrumbs
Kosher salt
1 medium shallot, chopped
2 garlic cloves, minced
3 tablespoons (25 grams) all-purpose flour
1 cup (235 ml) vegetable broth
Freshly ground black pepper
3 tablespoons minced parsley, or a mix of herbs you like with carrots such as chives and dill, divided
2 tablespoons capers, drained
1 cup (85 grams) grated gruyere or comte cheese

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