Roasted Fennel & Carrots with Pecorino
Red Dog Farm Fennel bulb, cut horizontally into 1/3-inch-thick slices, plus 2 tsp chopped fronds
1-2 Red Dog Farm carrots, cut diagonally into 1/3-inch-thick slices
2 tsp 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.