Savory Roasted Fennel and Carrots with Pecorino Cheese
Elevate your vegetable side dishes with this delightful recipe for Savory Roasted Fennel and Carrots with Pecorino Cheese. The natural sweetness of the roasted fennel and carrots combines beautifully with the salty, rich pecorino cheese and aromatic herbs. Perfect for family gatherings or an elegant dinner party, this dish not only boasts a wonderful depth of flavor but also adds a vibrant touch to your plate. Share this incredible recipe with friends and watch it become a favorite at any meal!
8
Servings
225
Calories
8
Ingredients
Ingredients
Fennel bulbs
4 (cut horizontally into 1/3-inch-thick slices (about 3 1/2 pounds))
Carrots
2 (peeled and cut diagonally into 1/3-inch-thick slices)
Fresh thyme
2 teaspoons (chopped)
Pecorino cheese
1/2 cup (grated)
Extra virgin olive oil
1/3 cup (for drizzling)
Salt
to taste (for seasoning)
Freshly ground black pepper
to taste (for seasoning)
Chopped fennel leaves
2 teaspoons (for garnish)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Lightly coat a 13x9x2-inch glass baking dish with olive oil.
3
Arrange the sliced fennel and carrots in the dish in layers, seasoning each layer with salt and freshly ground black pepper to enhance the flavors.
4
Sprinkle the chopped fresh thyme evenly over the layered vegetables, followed by a generous sprinkling of grated pecorino cheese.
5
Drizzle the extra virgin olive oil over the top, ensuring even coverage.
6
Cover the baking dish with aluminum foil to retain moisture.
7
Bake in the preheated oven for about 1 hour.
8
Remove the foil and continue to bake for an additional 15-25 minutes, or until the veggies are tender and the top is golden brown.
9
Once done, remove from the oven and allow to cool slightly before garnishing with fresh fennel fronds.
Nutrition Information
18g
Fat
7g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is Savory Roasted Fennel and Carrots with Pecorino Cheese.
How many servings does this recipe yield?
This recipe makes 8 servings.
What is the recommended oven temperature?
The oven should be preheated to 375°F (190°C).
What size baking dish is required for this recipe?
You should use a 13x9x2-inch glass baking dish.
How many fennel bulbs are needed and how should they be prepared?
You need 4 fennel bulbs (about 3 1/2 pounds), cut horizontally into 1/3-inch-thick slices.
How many carrots are used in this dish?
The recipe requires 2 carrots, peeled and cut diagonally into 1/3-inch-thick slices.
What type of cheese is featured in this recipe?
This recipe uses 1/2 cup of grated pecorino cheese.
What fresh herb is used to season the vegetables?
Two teaspoons of chopped fresh thyme are used for seasoning.
What is the calorie count per serving?
There are 225 calories in each serving.
How much fat is in one serving of this dish?
Each serving contains 18g of fat.
What is the protein content per serving?
Each serving provides 6g of protein.
How many grams of carbohydrates are in a serving?
There are 7g of carbohydrates per serving.
How should the baking dish be prepared?
Lightly coat the glass baking dish with olive oil before arranging the vegetables.
How are the fennel and carrots arranged in the dish?
The sliced fennel and carrots should be arranged in the dish in layers.
When should you add salt and pepper?
Season each layer of vegetables with salt and freshly ground black pepper as you arrange them.
What is the purpose of covering the dish with aluminum foil?
The dish is covered with foil to retain moisture during the initial baking phase.
How long should the dish bake while covered?
Bake the dish covered in the preheated oven for about 1 hour.
How long should the dish bake after the foil is removed?
Once the foil is removed, bake for an additional 15-25 minutes.
How do you know when the roasted vegetables are done?
The dish is ready when the veggies are tender and the top is golden brown.
What should be used as a final garnish?
Garnish the finished dish with 2 teaspoons of fresh chopped fennel leaves (fronds).
How much extra virgin olive oil is needed?
The recipe calls for 1/3 cup of extra virgin olive oil for drizzling.
Is this dish considered a side dish or a main course?
It is categorized as a vegetable side dish.
What flavor profile can be expected from this recipe?
It combines the natural sweetness of roasted vegetables with salty pecorino and aromatic herbs.
What type of salt and pepper is recommended?
The recipe suggests using salt and freshly ground black pepper to taste.
What is the preparation method for the fresh thyme?
The fresh thyme should be chopped before being sprinkled over the vegetables.
What tags are associated with this recipe?
Tags include vegetable side dish, roasted veggies, fennel, carrots, pecorino cheese, herb-packed, mediterranean, and family recipe.
Does the recipe specify a fiber or sugar content?
No, the fiber and sugar content are not specified in the provided data.
Can this dish be served immediately out of the oven?
It is recommended to allow the dish to cool slightly before garnishing and serving.
How many ingredients are required in total?
There are 8 ingredients required for this recipe.
How should the carrots be peeled?
The carrots should be peeled and then cut diagonally into 1/3-inch-thick slices.