Did You Know? A one cup serving of fennel provides one third of the Recommended Daily Intake (RDI) of vitamin A and one half of the RDI of vitamin C. Fennel also provides 15-20% of the RDI of calcium and iron.
Continuing with the Easter theme, this recipe was a delicious addition to our lunch last Sunday. Not being in control of the main dish gave me free reign with the side dishes, and lot more time to focus on that pie I made. It was a lot less stressful knowing that my Mom had the ham under control. And although I have a problem with needing to do everything on my own and just my way, I think I might have to take this 'group-effort' approach again.
I love what the roasting process does to vegetables, especially fennel. The subtleties it brings to the sometimes potent anise flavor is delicious. Playing off the sweetness of the carrots, these two are a match made in heaven. Crusted to a golden brown, the salty pecorino adds yet another layer of depth. Sprinkling the top with kelly green fronds give this dish quite the appeal for such an easy side. Enjoy!
3-4 fennel bulbs, cored, and sliced horizontally, plus 2 teaspoons chopped fronds
3-4 large carrots, peeled, cut diagonally into 1/3-inch-thick slices
2 teaspoons Herbes de Provence
1/2 cup grated pecorino cheese
1/3 cup extra-virgin olive oil
Preheat oven to 375°F. Lightly oil 13x9-inch baking dish. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper. Sprinkle with Herbes, then cheese. Drizzle with oil. Bake until vegetables are tender and top is golden brown, about 1 1/4 hours. Sprinkle with fronds, and serve.
