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Roasted Fennel and Carrots With Pecorino Recipe

Roasted Fennel and Carrots With Pecorino Recipe

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Roasted Fennel and Carrots With Pecorino

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Ingredients:

Serving

4 fennel bulbs, cut horizontally into 1/3-inch-thick slices (about 3 1/2 lb)
2 tsp chopped fennel leaves, for garnish
2 carrots, peeled, cut diagonally into 1/3-inch-thick slices
2 tsp 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	154.12 Kcal (645 kJ)
Calories from fat	105.86 Kcal
		% Daily Value*
Total Fat	11.76g	18%
Cholesterol	5.99mg	2%
Sodium	211.69mg	9%
Potassium	536.37mg	11%
Total Carbs	9.79g	3%
Sugars	0.76g	3%
Dietary Fiber	4.01g	16%
Protein	3.34g	7%
Vitamin C	15.3mg	26%
Vitamin A	0.2mg	5%
Iron	1.2mg	7%
Calcium	123.3mg	12%

Amount Per 100 g
Calories	103.67 Kcal (434 kJ)
Calories from fat	71.21 Kcal
		% Daily Value*
Total Fat	7.91g	18%
Cholesterol	4.03mg	2%
Sodium	142.4mg	9%
Potassium	360.81mg	11%
Total Carbs	6.59g	3%
Sugars	0.51g	3%
Dietary Fiber	2.7g	16%
Protein	2.24g	7%
Vitamin C	10.3mg	26%
Vitamin A	0.1mg	5%
Iron	0.8mg	7%
Calcium	83mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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