Photo of Sheet pan fennel and carrots with pecorino, orange, and thyme by WW

Sheet pan fennel and carrots with pecorino, orange, and thyme

Total Time
1 hr 40 min
10 min
1 hr 30 min
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.


Cooking spray

2 spray(s)

Uncooked fennel bulb

4 medium, ends trimmed


1 pound(s), peeled, ends trimmed

Olive oil

2 Tbsp, extra-virgin, divided

Kosher salt

1½ tsp, divided

Fresh thyme

1 Tbsp, divided

Grated Parmesan cheese

3 Tbsp, or Pecorino Romano, divided

Orange zest

1 Tbsp


  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.


If you bought untrimmed fennel, reserve some of the fronds. Chop them and use as a tasty garnish.