This Week's Recipe: Roasted Fennel and Carrots with Pecorino

If you haven't tried fennel before, you're in for a treat. Served raw in salads, this bulbous plant adds crunch with the flavor of anise. When cooked, the flavor becomes more delicate. This simple gratin is a great spring or summer side dish. I discovered the recipe on www.epicurious.com, one of my favorite recipe websites; the site archives recipes from Bon Appetit and Gourmet magazines. This recipe from Giada De Laurentis was originally featured in Bon Appetit magazine, April 2006.

Ingredients:

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

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.

To read other people's reviews of the recipe, visit
http://www.epicurious.com/recipes/food/views/Roasted-Fennel-and-Car....

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