Roasted Fennel and Carrots With Pecorino Cheese

• 4 fennel bulbs, plus 2 teaspoons chopped fronds (about 3 and 1/2 pounds)
• 2 large carrots, peeled, cut diagonally into 1/3-inch thick slices
• 2 teaspoons chopped fresh thyme
• 12 cup grated pecorino cheese
• 13 cup extra-virgin olive oil

1. Preheat oven to 375F.
2. Cut fennel bulbs horizontally into 1/3-inch thick slices,
3. Lightly oil 13 x 9 x 2-inch glass baking dish.
4. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper.
5. Sprinkle with thyme, then cheese.
6. Drizzle with olive oil.
7. Bake until vegetables are tender and top is golden brown, about 1 and 1/4 hours.
8. Sprinkle with fronds.
9. Makes 8 servings.
10. That's it!

fennel bulbs, carrots, thyme, pecorino cheese, extravirgin olive oil

Taken from www.food.com/recipe/roasted-fennel-and-carrots-with-pecorino-cheese-479185 (may not work)