Ingredientes para Roasted Fennel And Carrots With Pecorino
- Fennel Bulbs
- Fennel Leaves
- 1 pound carrots, thinly sliced
- Fresh Thyme
- Pecorino Cheese
- Extra Virgin Olive Oil
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Como fazer Roasted Fennel And Carrots With Pecorino
- Preheat oven to 375°F (190°C).
- Lightly oil a 13x9x2-inch glass baking dish.
- Thinly slice 1 large fennel bulb and 1 pound carrots.
- Arrange sliced fennel and carrots in the prepared baking dish, layering them evenly.
- Season generously with salt and freshly ground black pepper (about 1 teaspoon salt and 1/2 teaspoon pepper).
- Sprinkle 1 tablespoon of fresh thyme leaves over the vegetables.
- Crumble 1/2 cup of Pecorino Romano cheese over the thyme.
- Drizzle 2 tablespoons of olive oil evenly over the vegetables.
- Bake for 65-75 minutes, or until the vegetables are tender and the top is beautifully golden brown.
- Garnish with 2 tablespoons of fresh thyme sprigs before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
2g
Fat
6g
Carbs
3g