Roasted Fennel and Carrots With Pecorino Recipe
From Giada De Laurentiis.
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Cooking tools:
- Oven
- Baking dish
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Peeler
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
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