Boistfort Valley Farm
Community Supported Recipe Box

Roasted Fennel & Carrots With Pecorino

ingredients

  • Fennel bulb, cut horizontally into 1/3-inch-thick slices, plus 2 teaspoons chopped fronds
  • 1-2 carrots, 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

procedure

dish: side
season: summer

Preheat oven to 375°F. 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.

Bon Appétit, Giada De Laurentiis, April 2006

BoistfortValleyFarm.com/recipes