Roasted Fennel And Carrots With Pecorino - cooking recipe

Ingredients

4 fennel bulbs, cut horizontally into 1/3-inch-thick slices (about 3 1/2 pounds)
2 teaspoons chopped fennel leaves, for garnish
2 carrots, peeled, cut diagonally into 1/3-inch-thick slices
2 teaspoons fresh thyme, chopped
1/2 cup pecorino cheese, grated
1/3 cup extra virgin olive oil

Preparation

Preheat oven to 375\u00b0F.
Lightly oil 13x9x2-inch glass baking dish. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper.
Sprinkle with thyme, then cheese. Drizzle with oil.
Bake until vegetables are tender and top is golden brown, about 1 1/4 hours.
Sprinkle with fronds.