Fennelwithpecorinocheese Recipes

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ROASTED FENNEL AND CARROTS WITH PECORINO



Roasted Fennel and Carrots With Pecorino image

Make and share this Roasted Fennel and Carrots With Pecorino recipe from Food.com.

Provided by AmandaInOz

Categories     Vegetable

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 6

4 fennel bulbs, cut horizontally into 1/3-inch-thick slices (about 3 1/2 pounds)
2 teaspoons chopped fennel leaves, for garnish
2 carrots, peeled, cut diagonally into 1/3-inch-thick slices
2 teaspoons fresh thyme, chopped
1/2 cup pecorino cheese, grated
1/3 cup extra virgin olive oil

Steps:

  • Preheat oven to 375°F.
  • Lightly oil 13x9x2-inch glass baking dish. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper.
  • Sprinkle with thyme, then cheese. Drizzle with oil.
  • Bake until vegetables are tender and top is golden brown, about 1 1/4 hours.
  • Sprinkle with fronds.

ROASTED FENNEL WITH CHARRED TOMATOES, OLIVES, AND PECORINO



Roasted Fennel with Charred Tomatoes, Olives, and Pecorino image

The flavor of fennel sings when roasted, and marries well with the Mediterranean flavors of slightly charred tomatoes, meaty kalamata olives, and crystalline bursts of earthy, aged Parmesan cheese. The textures and flavors play off each other in this simple one-pan dish that makes an elegant first course or accompaniment to fish, seafood, lamb, or chicken.

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 7

2 large bulbs fennel, quartered through the core
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 ounce piece pecorino cheese
4 plum tomatoes, halved
1/3 cup pitted kalamata olives, halved
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 375 degrees F. Nestle the fennel into a skillet, baking dish, or sheet pan so that it fits in one layer. Drizzle with the olive oil, turning to coat all sides. Season with salt and pepper, then finely grate half the pecorino cheese over the top. Roast until the fennel is fork-tender, about 45 minutes.
  • Place the tomatoes, cut-side up, on top of the fennel. Turn the oven to broil. Broil the tomatoes until slightly charred and warmed through, 6 to 8 minutes. Sprinkle the olives and crumble the remaining pecorino cheese over the top before serving. Garnish with the parsley.

Nutrition Facts : Calories 251 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 13 milligrams, Sodium 385 milligrams, Carbohydrate 12 grams, Fiber 4.5 grams, Protein 7 grams, Sugar 2 grams

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