Sheet Pan Fennel and Carrots with Pecorino, Orange, and Thyme
2
Points®
Total time: 1 hr 40 min • Prep: 10 min • Cook: 1 hr 30 min • Serves: 6 • Difficulty: Easy
Roasted fennel and carrots combine beautifully in this easy side dish. The vegetables are finished with orange zest, thyme, and Pecorino before serving, which underscores the fennel's natural licorice-scented sweetness, and gives the dish a distinctive southern Italian feel. Be sure to slice your fennel as thinly as recommended. Serve with an herb crusted roasted chicken for a complete meal. The gratin can be reheated in the dish in a 300 degree oven the next day, or the veggies can be diced and added to a couscous or other grain bowl with an added handful of toasted walnuts or almonds tossed in.
Ingredients
Cooking spray
2 spray(s)
Uncooked fennel bulb
4 medium
Carrots
1 pound(s)
Olive oil
2 tbsp(s)
Kosher salt
1½ tsp(s)
Fresh thyme
1 tbsp(s)
Grated Parmesan cheese
3 tbsp(s)
Orange zest
1 tbsp(s)
Instructions
1
Preheat oven to 400°F. Coat an 11- x 17-inch sheet pan with nonstick spray.
2
Slice fennel vertically into 1/3-inch-thick slices (don’t worry if some pieces break apart). Drizzle with 1 tbsp oil; sprinkle with 1 tsp salt and set aside.
3
Slice carrots on a diagonal into long ½ -inch-thick slices; toss with remaining 1 tbsp oil and 1/2 tsp salt.
4
Arrange fennel and carrots on baking sheet, sprinkle with half of thyme, and roast for 30 minutes, flipping once, halfway through. Remove from oven and garnish with orange zest, remaining thyme, and Pecorino Romano.
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