Roasted Fennel and Carrots with Pecorino Cheese

    What can you make with a couple of root vegetables, some garlic, fresh thyme, cheese, and olive oil?  A delicious roasted vegetable side dish, that’s what!  If I haven’t mentioned it before, I love roasted vegetables! Roasting just brings out their natural sweetness and develops such a depth of flavor!  As the days are getting colder, this is a great side dish to go along with a meatloaf or roasted beef or chicken. So, what are you waiting for?  Grab those veggies and get roasting!  



Roasted Fennel and Carrots with Pecorino Cheese  (serves 4-6)

about 2 pounds fennel bulbs (weighed without the stalks), keeping some tops for garnish
4 med. carrots, peeled
3-4 cloves garlic, depending on size
1 tblsp. chopped fresh thyme
3/4 cup grated Pecorino cheese
1/2 cup extra-virgin olive oil
Salt and pepper

The first thing to do is prepare the veggies.  Wash the fennel bulbs and remove any bruised or rough looking outer layers.  Slice the bulbs, horizontally, into about 1/3″ slices.  Slice the carrots, diagonally, into 1/3″ slices also.  Peel and slice the garlic.
Place the vegetables and garlic in a bowl and sprinkle in the grated Pecorino, thyme, salt, and pepper.  Toss together well.
Pour the olive oil over everything and mix together well.
Now, pour everything out onto a parchment-lined sheet pan.  Spread out into a single layer.
 Roast at 375 degrees, about 45-60 minutes, or until the vegetables are tender and golden brown. (Toss them around a bit about halfway through the cooking time to allow both sides to brown.)  Now, just place them on a serving dish, garnish with a few fennel tops, and serve!
   

Recipe adapted from Bon Appetit, April 2006 (submitted by Giada De Laurentiis)

For printable recipe click here 

  

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