Roasted Carrots and Fennel With Pecorino Cheese
- 4 fennel bulbs, cut horizontally into 1/3-inch thick slices
- 2 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
- Preheat oven to 375 F.
- Lightly olive oil 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 olive oil.
- Bake until vegetables are tender and top is golden brown, about 1 and 1/4 hours.
- Sprinkle with 2 teaspoons of fonds.
- Serves 8.
- That's it!
fennel bulbs, carrots, thyme, pecorino cheese, extravirgin olive oil
Taken from www.food.com/recipe/roasted-carrots-and-fennel-with-pecorino-cheese-459516 (may not work)