Roasted Carrots And Fennel With Pecorino Cheese Food

ROASTED CARROTS & FENNEL

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.

ROASTED FENNEL AND CARROTS WITH PECORINO

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 AND CARROTS

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.

ROASTED FENNEL WITH CHARRED TOMATOES, OLIVES, AND PECORINO

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.

BRAISED CARROTS AND FENNEL

Steps:

• Slice the carrots 1/2-inch thick on an angle.
• Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.
• Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives.

ROASTED CARROTS AND FENNEL WITH PECORINO CHEESE

Steps:

• Preheat oven to 375 °F.
• Lightly olive oil 13 x 9 x 2-inch glass baking dish.
• Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper.
• Sprinkle with thyme, then cheese.
• Drizzle with olive oil.
• Bake until vegetables are tender and top is golden brown, about 1 and 1/4 hours.
• Sprinkle with 2 teaspoons of fonds.
• Serves 8.
• That's it!

ROASTED CARROTS WITH CARAMELIZED WALNUT CREMA AND PECORINO

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 BABY CARROTS WITH FENNEL AND SAGE

Steps:

• Preheat oven 180 C.
• Place carrots in small baking tray.
• Drizzle with oil.
• Sprinkle with fennel seeds, sage and salt and pepper.
• Roast for 40 minutes, turning once, or till tender.

ROASTED FENNEL AND BABY CARROTS

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. (If you are making just this dish, you can put oven rack in middle position and roast vegetables on that rack throughout.)
• Toss carrots and fennel with olive oil, water, fennel seeds, salt, and pepper and arrange in 1 layer in a 17- by 11-inch shallow baking pan. Cover pan with foil and roast vegetables in lower third of oven 10 minutes, then uncover and roast, turning occasionally, 10 minutes more. Switch pan to upper third of oven and roast until vegetables are tender and browned, about 10 minutes more.

ROASTED FENNEL AND CARROTS WITH PECORINO CHEESE

Steps:

• Preheat oven to 375°F.
• Cut fennel bulbs horizontally into 1/3-inch thick slices,
• Lightly oil 13 x 9 x 2-inch glass baking dish.
• Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper.
• Sprinkle with thyme, then cheese.
• Drizzle with olive oil.
• Bake until vegetables are tender and top is golden brown, about 1 and 1/4 hours.
• Sprinkle with fronds. Makes 8 servings.
• That's it!