Roasted Fennel and Carrots

Roasted Fennel and Carrots with Pecorino

8 servings

Ingredients

• 4 fennel bulbs (about 3 1/2 pounds), cut vertically into 1/3 inch slices, plus 2 tsp. chopped fronds
• 2 large carrots, peeled, cut diagonally into 1/3 inch thick slices
• 2 tsp. chopped fresh thyme
• 1/2 c. grated pecorino cheese
• 1/3 c. extra-virgin olive oil

Directions

• Preheat oven to 375 degrees
• Lightly oi 13 x 9 x 2 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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