Roasted Fennel and Carrots With Pecorino Recipe

Name: Roasted Fennel and Carrots With Pecorino Recipe
Total time: 85 min
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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From Giada De Laurentiis.

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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