Sheet Pan Fennel and Carrots with Pecorino, Orange, and Thyme
Uncooked fennel bulb(s)
4 medium, ends trimmed
1 pound(s), peeled, ends trimmed
2 tbsp(s), extra-virgin, divided
1½ tsp(s), divided
1 tbsp(s), divided
Grated Parmesan cheese
3 tbsp(s), or Pecorino Romano, divided
- Preheat oven to 400°F. Coat an 11- x 17-inch sheet pan with nonstick spray.
- 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.
- Slice carrots on a diagonal into long ½ -inch-thick slices; toss with remaining 1 tbsp oil and 1/2 tsp salt.
- 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.