Roasted Fennel and Carrots With Pecorino

Name: Roasted Fennel and Carrots With Pecorino
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 8 serving(s)
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

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Recipe by AmandaInOz

From Giada De Laurentiis.

READY IN: 1hr 25mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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.

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