fennel bulbs, cut horizontally into 1/3-inch-thick slices
( about 3 1/2 pounds)
chopped fennel leaves, for garnish
carrots, peeled, cut diagonally into 1/3-inch-thick slices
fresh thyme, chopped
pecorino cheese, grated
extra virgin olive oil
- Preheat oven to 375°F.
- Lightly oil 13x9x2-inch glass baking dish. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper.
- Sprinkle with thyme, then cheese. Drizzle with oil.
- Bake until vegetables are tender and top is golden brown, about 1 1/4 hours.
- Sprinkle with fronds.