Roasted Fennel and Carrots With Pecorino |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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From Giada De Laurentiis. 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.
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