How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Fennel And Carrots With Pecorino?

You need 6 ingredients. The key ingredients include: 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, and more.

Is Roasted Fennel And Carrots With Pecorino suitable as general?

Yes, Roasted Fennel And Carrots With Pecorino falls under the General category and is a great choice for this type of meal.

How do I store leftover Roasted Fennel And Carrots With Pecorino?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Fennel And Carrots With Pecorino Recipe

Name: Roasted Fennel And Carrots With Pecorino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Try this homemade Roasted Fennel And Carrots With Pecorino recipe the whole family will love. Made with fennel bulbs, fennel, carrots and fresh thyme. E…

This Roasted Fennel And Carrots With Pecorino relies on simple, everyday ingredients such as fresh thyme, chopped, pecorino cheese, grated and extra virgin olive oil. It comes together quickly and makes 4 servings, at about 257 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

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

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Quick Info

Servings
4 servings
Calories
257 kcal
Category
General

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