place 1 inch of water in a small saucepan. Add carrots, bring to a boil then simmer until crisp tender. drain and set aside.
In a small skillet, saute green peppers and onions in tbs of butter til tender. stir in flour, salt and pepper until smooth. Gradually add milk whisking to stop lumps. Bring to a boil, cook and stir 2 minutes until thickened.
Stir in jalapeno, parsley, savory and carrots. Transfer to a 2 cup baking dish coated with non stick spray.
In small pan, melt remaining butter add breadcrumbs. Cook and stir until toasted. Sprinkle over casserole. Bake uncovered at 350 for 15-20 minutes until bubbling.