Roasted Fennel and Carrots with Pecorino

By Monica

Ingredients

• 3 fennel bulbs, cut vertically into 1/3"-thick slices
• 2 teaspoons chopped fennel fronds
• 4 large carrots, peeled, cut diagonally into 1/3"-thick slices
• 2 teaspoons chopped fresh thyme
• 1/2 cup grated pecorino (or parmesan) cheese
• 1/3 cup olive oil

Directions

Preheat oven to 375. Lightly oil or spray 13x9x2 baking dish. Layer sliced fennel and carrots in dish. Sprinkle with salt, pepper, thyme, then cheese. Drizzle with oil. Bake until vegetables are tender and top is golden brown, about 1.25 hours. Sprinkle with chopped fronds and serve.

A favorite recipe shared by Bracken and Rachel. They got it at a cooking class at Central Market in Houston.

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Hi, I'm Monica... Thanks for stopping by! This is a place to chat about the good things in life with a focus on fun, easy, healthy recipes and an occasional yummy splurge thrown in. Read more about The Yummy Life