Roasted Fennel and Carrots With Pecorino

Submitted by AmandaInOz

"From Giada De Laurentiis."

 

• Ready In: 1hr 25mins
• Ingredients: 6
• Serves: 8

ingredients

• 4 fennel bulbs, cut horizontally into 1/3-inch-thick slices (about 3 1/2 pounds)
• 2 teaspoons chopped fennel leaves, for garnish
• 2 carrots, peeled, cut diagonally into 1/3-inch-thick slices
• 2 teaspoons fresh thyme, chopped
• 1⁄2 cup pecorino cheese, grated
• 1⁄3 cup extra virgin olive oil

directions

1. Preheat oven to 375°F.
2. Lightly oil 13x9x2-inch glass baking dish. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper.
3. Sprinkle with thyme, then cheese. Drizzle with oil.
4. Bake until vegetables are tender and top is golden brown, about 1 1/4 hours.
5. Sprinkle with fronds.

Reviews

[French Tart]

A delicious vegetable dish, not unsimilar to one I make when fennel is in season. I loved the addition of the cheese however, this made it almost a complete vegetarian meal! We ate this with home-made bread for a light lunch. Made for photo tag - photo to be posted over the weekend! Thanks Amanda - great recipe! FT:-)