Roasted Fennel And Carrots With Pecorino Recipes

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ROASTED CARROTS & FENNEL



Roasted Carrots & Fennel image

This addictive fennel recipe is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots-as many as the pans will hold. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 10

2-1/2 pounds medium carrots, peeled and cut in half lengthwise
1 large fennel bulb, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
1 medium lemon, thinly sliced
1/4 cup olive oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Thinly sliced fresh basil leaves

Steps:

  • Preheat oven to 375°. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.

Nutrition Facts : Calories 139 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 262mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges

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.

ORANGE-MAPLE ROASTED CARROTS AND FENNEL



Orange-Maple Roasted Carrots and Fennel image

Roasting carrots and fennel brings out their natural sweetness; tossing them with maple and orange zest takes them to a whole other level! This simple recipe pairs well with roasted pork or grilled fish.

Provided by France C

Categories     Side Dish     Vegetables     Carrots

Time 35m

Yield 4

Number Of Ingredients 8

4 medium carrots, washed and trimmed
1 medium fennel bulb
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
¼ teaspoon dried thyme
1 tablespoon maple syrup
¾ teaspoon grated orange zest

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Cut carrots on the diagonal into 1/4 inch slices. Place in the center of the baking sheet. Trim the bottom off the fennel and cut off any green parts and fronds from the top. Cut fennel bulb in half, then cut each half into into 1/4-inch thick slices. Place on the baking sheet with the carrots. Sprinkle with salt, pepper, and thyme. Drizzle with olive oil and toss vegetables to coat evenly. Spread in a single layer on baking sheet.
  • Roast in the preheated oven until soft, turning vegetables halfway through, about 20 minutes. During the last 5 minutes, drizzle vegetables with maple syrup and sprinkle with orange zest. Toss gently to combine, and return to the oven. Serve immediately. Garnish with additional orange zest, if desired.

Nutrition Facts : Calories 116.8 calories, Carbohydrate 13.7 g, Fat 7 g, Fiber 3.6 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 363.9 mg, Sugar 6 g

ROASTED FENNEL AND CARROTS



Roasted Fennel and Carrots image

Fennel and multi-colored carrots are roasted in the oven, highlighting their natural flavor and sweetness. I serve this with chickpea cassava couscous for a vegan and gluten-free meal.

Provided by Buckwheat Queen

Categories     Side Dish     Vegetables     Carrots

Time 35m

Yield 4

Number Of Ingredients 4

2 large fennel bulbs
14 ounces multi-colored carrots
2 tablespoons extra-virgin olive oil
1 teaspoon Sriracha salt

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  • Remove the outer layers of the fennel but leave the fronds. Wash with water. Cut into eighths. Scrub carrots under running water, leaving about 4 inches of the green tops. If your carrots are larger than 3/4-inch in diameter, cut them in half.
  • Arrange the vegetables on the prepared baking sheet. Drizzle with olive oil and sprinkle Sriracha salt evenly over the vegetables.
  • Bake in the preheated oven until the vegetables are tender but not too soft, 20 and 25 minutes. Turn on the broiler and brown the vegetables for about 2 minutes. Serve warm.

Nutrition Facts : Calories 115.6 calories, Carbohydrate 12.8 g, Fat 7.1 g, Fiber 4.1 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 319.6 mg, Sugar 4.7 g

ROASTED CARROTS WITH CARAMELIZED WALNUT CREMA AND PECORINO



Roasted Carrots with Caramelized Walnut Crema and Pecorino image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

7 ounces jumbo organic carrots, peeled and cut into 1/2-inch-thick coins
1/4 ounce kosher salt
1/4 cup light brown sugar
.03 ounce fresh rosemary sprigs
.03 ounce fresh thyme sprigs
Olive oil, for drizzling
2 tablespoons neutral cooking oil
6 shallots, peeled and thinly sliced
8 ounces walnuts
8 ounces really green olive oil
Kosher salt
1 wedge Pecorino-Romano, for shaving

Steps:

  • Add the carrots to an 8-inch square baking dish in an even layer. Combine the salt, brown sugar, rosemary and thyme in a bowl until combined, then spread over the carrots. Allow these to sit in the refrigerator for 10 to 12 hours.
  • Preheat the oven to 400 degrees F.
  • Remove the carrots from the sugar-salt mixture and add to a 9-inch oval enameled baking dish. Drizzle with olive oil and toss to combine. Roast until golden brown, about 20 minutes.
  • Meanwhile, make the crema: To a medium, high-sided saute pan over medium heat add the oil and heat until hot. Add the shallots and allow to caramelize, about 5 minutes. Add the walnuts and toss to combine. Add enough water to cover the bottom the pan, about 1 cup, and bring to a simmer. Turn off the heat and pour the mixture into a food processor. Turn on the machine and stream in the olive oil. Taste and adjust the seasoning with salt as needed. Set aside until ready to serve.
  • Spoon the crema on the bottom of a large serving platter. Top with the roasted carrots and shaved pecorino.

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

FENNEL-ROASTED VEGETABLES



Fennel-Roasted Vegetables image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 12

2 large carrots, peeled and cut on the diagonal into 1/2-inch thick slices
1/2 pound red onions, each halved and cut into 6 or 8 wedges through the root end
1 fennel bulb, halved lengthwise and cut into 1/2-inch wide wedges through the core
2 zucchini, ends trimmed, halved lengthwise, and cut on the diagonal into 1/2-inch thick slices
1/2 cup extra-virgin olive oil, divided
1 1/2 tablespoons Fennel Spice, recipe follows, or 1 tablespoon fennel seed, crushed in a mortar or spice grinder
6 to 8 cloves garlic
Sea salt, preferably gray salt
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt

Steps:

  • Preheat oven to 425 degrees F.
  • Prepare all vegetables and place in a large bowl. Cover generously with olive oil and Fennel Spice Rub. Cover and toss well to combine.
  • Heat a very large ovenproof skillet over high heat. Add 1/4 cup of the olive oil. When the oil is hot, add the carrots and cook for about 1 minute, then add the onions and cook, turning occasionally with tongs, until the vegetables are nicely browned, about 10 minutes. Reduce the heat if needed to keep them from burning.
  • Add the fennel bulb, zucchini, additional Fennel Spice Rub or crushed fennel seed, and salt, to taste. Toss well to distribute the seasonings. Drizzle with the remaining 1 tablespoon oil and toss again. Transfer the skillet to the oven and roast until the vegetables are deeply caramelized, 20 to 25 minutes, stirring them occasionally so they cook evenly. Serve immediately.
  • Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
  • Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

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