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Pecorino Roasted Fennel & Carrots Print Email

3-4 fennel bulbs, cored, and sliced horizontally, plus 2 teaspoons chopped fronds
3-4 large carrots, peeled, cut diagonally into 1/3-inch-thick slices
2 teaspoons Herbes de Provence
1/2 cup grated pecorino cheese
1/3 cup extra-virgin olive oil

Preheat oven to 375F. Lightly oil 13x9-inch baking dish. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper. Sprinkle with Herbes, then cheese. Drizzle with oil. Bake until vegetables are tender and top is golden brown, about 1 1/4 hours. Sprinkle with fronds, and serve. - Adapted from Bon Appetit via Epicurious
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