Name: Roasted Fennel and Carrots with Pecorino
Yield: 8 Servings
Ingredients: 4 fennel bulbs (about 3 1/2 pounds) cut horizontally into 1/3-inch-thick slices, plus 2 teaspoons chopped fronds; 2 large carrots, peeled, cut diagonally into 1/3-inch-thick slices; 2 teaspoons chopped fresh thyme; 1/2 cup grated pecorino cheese; 1/3 cup extra-virgin olive oil

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