ROASTED CARROTS AND FENNEL WITH ROMANO CHEESE

SERVES 3 to 4

I love both roasted carrots and roasted fennel. When I saw a casserole that combined the two flavors, I knew I had to try roasting them together. It is a delicious combination, enhanced by the garlic, marjoram, thyme and cheese. Please use a good-quality Romano cheese, such as Pecorino, and grate it yourself. It makes so much difference. Of course, if you prefer, you could use freshly grated Parmigiano-Reggiano. This recipe is super easy, healthy and delicious.

INGREDIENTS

1 medium or large fennel bulb with stems and fronds, rinsed and patted dry

1 pound baby-cut carrots

2 large garlic cloves, peeled and chopped

1 teaspoon dried marjoram leaves

1/2 teaspoon dried thyme leaves

Salt and pepper to taste

Olive oil, preferably extra-virgin

3 tablespoons freshly grated Pecorino Romano cheese

Preheat oven to 400° F. To prepare the fennel, first cut the stems off the top of the bulb and set aside. Cut a thin slice off of the root end of the bulb and discard. Cut the fennel in half vertically through the flatter side of the bulb. Cut each half into about 1/3-inch thick slices. Remove the fronds from the stems and chop. You will need about one tablespoon of the chopped fronds.

Place the fennel slices on a large baking sheet, lined with foil for easy cleanup. Add the carrots, marjoram, thyme, salt and pepper. Drizzle with oil, about one tablespoon, and toss with your hands to combine. Move the vegetables around until they are in one layer. Roast until the carrots are tender, about 45 minutes. Sprinkle with the cheese, fennel fronds and, if desired, a little more oil. Roast about 5 more minutes. Serve hot or room temperature.

Notes: Baby carrots may be used in place of the baby-cut. You will need to clean them first. Depending on the size, they might not take as long to roast. You may use another fennel bulb if you want a larger amount. Just add a pinch more of the seasonings.

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