Posted on: Friday, April 17, 2009

Pecorino-Roasted Fennel & Carrots

Pecorino-Roasted Fennel & Carrots

Did You Know? A one cup serving of fennel provides one third of the Recommended Daily Intake (RDI) of vitamin A and one half of the RDI of vitamin C. Fennel also provides 15-20% of the RDI of calcium and iron.

Continuing with the Easter theme, this recipe was a delicious addition to our lunch last Sunday. Not being in control of the main dish gave me free reign with the side dishes, and lot more time to focus on that pie I made. It was a lot less stressful knowing that my Mom had the ham under control. And although I have a problem with needing to do everything on my own and just my way, I think I might have to take this 'group-effort' approach again.

I love what the roasting process does to vegetables, especially fennel. The subtleties it brings to the sometimes potent anise flavor is delicious. Playing off the sweetness of the carrots, these two are a match made in heaven. Crusted to a golden brown, the salty pecorino adds yet another layer of depth. Sprinkling the top with kelly green fronds give this dish quite the appeal for such an easy side. Enjoy!



Pecorino-Roasted Fennel & Carrots

Pecorino-Roasted Fennel & Carrots
Adapted from Bon Appetit via Epicurious

3-4 fennel bulbs, cored, and sliced horizontally, plus 2 teaspoons chopped fronds
3-4 large carrots, peeled, cut diagonally into 1/3-inch-thick slices
2 teaspoons Herbes de Provence
1/2 cup grated pecorino cheese
1/3 cup extra-virgin olive oil

Preheat oven to 375°F. Lightly oil 13x9-inch baking dish. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper. Sprinkle with Herbes, then cheese. Drizzle with oil. Bake until vegetables are tender and top is golden brown, about 1 1/4 hours. Sprinkle with fronds, and serve.


30 comments:

  1. Hayley, this looks so amazing. Seriously can't wait to try. Going to store now. Seems like a really perfect and simple side.

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  2. I'm sitting here at my desk singing the "Yum, Yum, Yum" song! That looks sooooo good!

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  3. Oooh, great Easter meal addition!! Yum!!

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  4. I didn't know that fennel had so much calcium! I love roasted fennel, it's one of my favorites. I love that you added carrots.

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  5. MMMMM...Hayley, this is the cooking for me!! I love healthy & yummie & easy dishes like this! Yum!

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  6. I love adding fennel to my oven roasted vegetables. It gives such a great taste.

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  7. Fennel and carrot were made for each other that is for sure!

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  8. Not to be Italo-centric here, but Italian food does have the most comforting flavour pairings. Juicy carrots, aromatic fennel, peppery pecorino... what more could you ask for?!?!?!

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  9. I love fennel and all roasted veges!! YUM!

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  10. nope, had nooooo idea fennel was filled with Vit. A. I love those health snippets you type up! I can't wait till you do one for grapes. LOL as I eat a lot of grapes, but only organic as the reg. ones have so much junk on them. On and on I talk....but this dish must have smelled wonderful in the house while baking.

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  11. forgot to say....
    when you have a chance can you email me. I need to get a new rice cooker and would love to know which one you love best. thanks! happy weekend!

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  12. Perfect! I roast every vegetable we eat, and this is such a great combo, topped off with pecorino (I usually use parmesan). So delicious! Even my daughter eats the vegetables when they're roasted and sprinkled with cheese. And that's saying something.

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  13. Beautiful dish! Did the fennel taste a lot like licorice?

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  14. Those roasted vegetables look delicious. So does the Neapolitan Easter Pie....yum!

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  15. I love fennel, now that I discovered it I buy it all the time. I often put it in an antipasta salad with sun dried tomatoes delish!!Figtreeappetizers

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  16. This sounds fantastic. What a geat way to cook it.. photo is so mouthwatering..

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  17. I'm not big on fennel but I love pecorino romano cheese and think this is a great idea!!

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  18. Mm I love fennel. I've been eating it raw in salads quite a bit lately, but roasting it sounds lovely!

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  19. I've got to say, fennel is far from one of my favorite veggies, but I think that this would be the best method to prepare it! Minus the cheese, this sounds fantastic.

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  20. I love fennel and it looks amazing in this dish.

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  21. Roasting veggies is the only way to go in my opinion.

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  22. I didn't know about all of fennel's health benefits. I bet this smelled heavenly while it was roasting.

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  23. roasted fennel, I can almost smell your blog!

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  24. I am getting very jealous of your Easter meal. Everything looks mouth-watering! I usually eat fennel raw with lemon, olive oil and parmesan. I have yet to try it roasted.

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  25. Mmmm herbes de provence. Great way to use the bulb and fronds in one dish!

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  26. I was just searchng what to do with my fennel sitting n the fridge :) I guess the search is finished, I really like this idea, I'll make it in the weekend, thanks :)

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  27. How many does this recipe serve?

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  28. Rachel - I'd say about 8 side-dish servings.

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