Roasted Carrots and Fennel with Pecorino Cheese
(Finocchio e Carote Arrosto con Pecorino)
Ingredients:
4 fennel bulbs (about 3 and 1/2 pounds) cut horizontally into 1/3-inch thick slices, plus 2 teaspoons chopped fronds
2 large carrots, peeled, cut diagonally into 1/3-inch thick slices
2 teaspoons chopped fresh thyme
1/2 cup grated Pecorino cheese
1/3 cup extra-virgin olive oil
Directions:
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 fronds. Serves 8.