Roasted Carrots and Fennel with Romano Cheese
I have separate recipes for roasted carrots and roasted fennel. They are in the similar and related recipes links and I love them both. When I saw a casserole recipe that combined the two vegetables, I knew I had to try roasting them together. It is a delicious combination, enhanced by the garlic, marjoram and thyme. The small amount of cheese adds a lot of flavor, so use a good-quality Romano cheese and grate it yourself. It makes so much difference. However, if you prefer, you can use freshly grated Parmesan. This recipe is a quick, super easy, healthy and delicious Italian side dish.
- 1 large or 2 small fennel bulbs with stems and fronds, rinsed and dried
- 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
- About 1 tablespoon olive oil
- 3 tablespoons freshly grated 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 and fennel fronds. Roast about 5 more minutes. Serve hot or room temperature.
Notes: This recipe can be made in any amount needed, changing the amount of carrots and/or fennel as desired.