Roasted Fennel and Carrots with Pecorino
Elevate your side dish game with this Roasted Fennel and Carrots with Pecorino recipe—an irresistible combination of earthy, caramelized vegetables and nutty, salty cheese. Tender fennel wedges and sweet carrots are oven-roasted to perfection, infused with the warmth of garlic and a touch of olive oil. The finishing touches—a generous sprinkle of Pecorino cheese that melts slightly over the warm vegetables, and a zesty garnish of fresh parsley and lemon zest—bring bright, bold flavors to every bite. Ready in under an hour, this easy yet elegant dish is perfect for weeknight dinners or as a stunning side for festive gatherings.
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Recipe Information
Ingredients
- 2 large Fennel bulbs
- 4 medium Carrots
- 3 tablespoons Olive oil
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Pecorino cheese
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Prepare the fennel by trimming the stalks and fronds, then cutting each bulb into wedges about 1/2 inch thick.
Peel the carrots and cut them into sticks approximately the same size as the fennel wedges to ensure even cooking.
Place the fennel and carrots in a large mixing bowl. Drizzle with olive oil and toss to coat evenly.
Mince the garlic cloves and add them to the bowl along with the salt and black pepper. Toss again to distribute the seasonings.
Spread the vegetables in an even layer on a large baking sheet, making sure they are not overcrowded.
Roast in the preheated oven for 30–35 minutes, flipping the vegetables halfway through, until they are tender and caramelized at the edges.
Remove the baking sheet from the oven and transfer the roasted vegetables to a serving platter.
While still warm, sprinkle the Pecorino cheese evenly over the vegetables so it slightly melts.
Finish the dish by garnishing with lemon zest and freshly chopped parsley for a bright, fresh flavor.
Serve immediately and enjoy!
Nutrition Facts
Calories |
901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 4050 mg | 176% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 32.7 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 804 mg | 62% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2893 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
