Roasted Fennel and Carrots with Pecorino |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | |||||||||
| INGREDIENTS: | ||
| 4 fennel bulbs (about 3-1/2 pounds), cut vertically into 1/3-inch-thick slices, plus 2 teaspoons chopped fronds | 2 large carrots, peeled, cut diagonally into 1/3-inch-thick slices | 2 teaspoons chopped fresh thyme |
| 1/2 cup grated pecorino cheese | 1/3 cup extra-virgin olive oil | |
| 1 | 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 tops is golden brown, about 1-1/4 hours. Sprinkle with fronds. |