Best 8 Roasted Fennel And Carrots With Pecorino Recipes

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Roasted Fennel and Carrots with Pecorino is a delectable vegetarian dish that combines the natural sweetness of fennel and carrots with the salty, nutty flavor of pecorino cheese. This simple yet elegant dish is perfect for a weeknight meal or as a side dish for a special occasion. The roasting process caramelizes the vegetables, bringing out their natural flavors, while the pecorino cheese adds a rich, savory note. This recipe is easy to follow, with step-by-step instructions and helpful tips to ensure perfect results every time. We also include variations and serving suggestions to customize the dish to your liking. Whether you're a seasoned home cook or just starting out, this roasted fennel and carrots recipe is sure to impress your taste buds and leave you wanting more.

Here are our top 8 tried and tested recipes!

ROASTED CARROTS WITH CARAMELIZED WALNUT CREMA AND PECORINO



Roasted Carrots with Caramelized Walnut Crema and Pecorino image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

7 ounces jumbo organic carrots, peeled and cut into 1/2-inch-thick coins
1/4 ounce kosher salt
1/4 cup light brown sugar
.03 ounce fresh rosemary sprigs
.03 ounce fresh thyme sprigs
Olive oil, for drizzling
2 tablespoons neutral cooking oil
6 shallots, peeled and thinly sliced
8 ounces walnuts
8 ounces really green olive oil
Kosher salt
1 wedge Pecorino-Romano, for shaving

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 FENNEL AND CARROTS WITH PECORINO



Roasted Fennel and Carrots With Pecorino image

Make and share this Roasted Fennel and Carrots With Pecorino recipe from Food.com.

Provided by AmandaInOz

Categories     Vegetable

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 6

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

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 WITH CHARRED TOMATOES, OLIVES, AND PECORINO



Roasted Fennel with Charred Tomatoes, Olives, and Pecorino image

The flavor of fennel sings when roasted, and marries well with the Mediterranean flavors of slightly charred tomatoes, meaty kalamata olives, and crystalline bursts of earthy, aged Parmesan cheese. The textures and flavors play off each other in this simple one-pan dish that makes an elegant first course or accompaniment to fish, seafood, lamb, or chicken.

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 7

2 large bulbs fennel, quartered through the core
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 ounce piece pecorino cheese
4 plum tomatoes, halved
1/3 cup pitted kalamata olives, halved
2 tablespoons chopped fresh flat-leaf parsley

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.

Nutrition Facts : Calories 251 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 13 milligrams, Sodium 385 milligrams, Carbohydrate 12 grams, Fiber 4.5 grams, Protein 7 grams, Sugar 2 grams

ORANGE-MAPLE ROASTED CARROTS AND FENNEL



Orange-Maple Roasted Carrots and Fennel image

Roasting carrots and fennel brings out their natural sweetness; tossing them with maple and orange zest takes them to a whole other level! This simple recipe pairs well with roasted pork or grilled fish.

Provided by France C

Categories     Side Dish     Vegetables     Carrots

Time 35m

Yield 4

Number Of Ingredients 8

4 medium carrots, washed and trimmed
1 medium fennel bulb
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
¼ teaspoon dried thyme
1 tablespoon maple syrup
¾ teaspoon grated orange zest

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Cut carrots on the diagonal into 1/4 inch slices. Place in the center of the baking sheet. Trim the bottom off the fennel and cut off any green parts and fronds from the top. Cut fennel bulb in half, then cut each half into into 1/4-inch thick slices. Place on the baking sheet with the carrots. Sprinkle with salt, pepper, and thyme. Drizzle with olive oil and toss vegetables to coat evenly. Spread in a single layer on baking sheet.
  • Roast in the preheated oven until soft, turning vegetables halfway through, about 20 minutes. During the last 5 minutes, drizzle vegetables with maple syrup and sprinkle with orange zest. Toss gently to combine, and return to the oven. Serve immediately. Garnish with additional orange zest, if desired.

Nutrition Facts : Calories 116.8 calories, Carbohydrate 13.7 g, Fat 7 g, Fiber 3.6 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 363.9 mg, Sugar 6 g

ROASTED FENNEL AND CARROTS



Roasted Fennel and Carrots image

Fennel and multi-colored carrots are roasted in the oven, highlighting their natural flavor and sweetness. I serve this with chickpea cassava couscous for a vegan and gluten-free meal.

Provided by Buckwheat Queen

Categories     Side Dish     Vegetables     Carrots

Time 35m

Yield 4

Number Of Ingredients 4

2 large fennel bulbs
14 ounces multi-colored carrots
2 tablespoons extra-virgin olive oil
1 teaspoon Sriracha salt

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.

Nutrition Facts : Calories 115.6 calories, Carbohydrate 12.8 g, Fat 7.1 g, Fiber 4.1 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 319.6 mg, Sugar 4.7 g

ROASTED CARROTS AND ONIONS WITH FENNEL FRONDS AND HONEY



Roasted Carrots and Onions with Fennel Fronds and Honey image

Lightly sweet and citrusy roasted carrots with the bright flavor and color of fennel fronds make a delicious side dish!

Provided by SunnyDaysNora

Categories     Side Dish     Vegetables     Carrots

Time 35m

Yield 6

Number Of Ingredients 10

1 pound carrots, peeled and cut into 3-inch pieces
1 sweet onion, roughly chopped
2 tablespoons olive oil
¼ cup honey
2 tablespoons melted butter
lemons, zested
¼ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
2 tablespoons chopped fennel greens

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine carrots, onion, and olive oil in a bowl. Toss to coat and place on a baking sheet.
  • Roast in the preheated oven until carrots are tender, about 30 minutes. Transfer to a bowl.
  • Whisk honey, butter, lemon zest, salt, pepper, and garlic powder together in a small bowl. Pour over carrots and onions in the bowl and toss to coat. Add fennel fronds and toss to combine.

Nutrition Facts : Calories 159.2 calories, Carbohydrate 21.7 g, Cholesterol 10.2 mg, Fat 8.6 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 3.1 g, Sodium 179.1 mg, Sugar 16.3 g

ROASTED CARROTS & FENNEL



Roasted Carrots & Fennel image

This addictive fennel recipe is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots-as many as the pans will hold. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 10

2-1/2 pounds medium carrots, peeled and cut in half lengthwise
1 large fennel bulb, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
1 medium lemon, thinly sliced
1/4 cup olive oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Thinly sliced fresh basil leaves

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.

Nutrition Facts : Calories 139 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 262mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED CARROTS AND RED ONIONS WITH PECANS, FENNEL, AND MINT



Roasted Carrots and Red Onions with Pecans, Fennel, and Mint image

This is not your average roasted vegetable recipe. With unexpected additions like sherry vinegar, paprika, and mint-and the nutty addition of spiced pecans-this dish is a holiday must-have if you want to impress your food-fanatic friends.

Provided by American Pecans

Number Of Ingredients 13

Main Dish
2 Pounds of small carrots (about 2 bunches), peeled, cut into 3-inch pieces
2 Large red onions, each cut through root end into 8 wedges
1 Fennel bulb, cut into ½ - inch wedges
4 Tbsp. of pecan or olive oil
Kosher salt, freshly ground pepper
1 Tsp. of coriander seeds, coarsely chopped
½ Tsp. crushed red pepper flakes
½ Tsp. Hungarian hot paprika (optional)
2 Tbsp. of sherry vinegar or red wine vinegar
¾ Cup of raw pecans pieces
1 Tbsp. fresh lemon juice
2 Tbsp. torn mint leaves

Steps:

  • Main Dish
  • Preheat oven to 425°. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle vegetables with 2 Tbsp. of pecan or olive oil, dividing evenly; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 20-25 minutes for carrots and 35-45 minutes for onions and fennel. Let cool.
  • Meanwhile, cook pecans, coriander seeds, crushed red pepper flakes, paprika, and remaining 2 Tbsp. of pecan or olive oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in red wine vinegar and lemon juice; season vinaigrette with salt and pepper.
  • Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.
  • Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter torn mint over top.

Tips:

- Choose firm, crisp fennel bulbs that are heavy for their size. - Trim the fennel bulbs, removing the tough outer leaves and the feathery fronds. - Cut the fennel bulbs lengthwise into quarters or eighths, depending on their size. - Peel the carrots and cut them into 2-inch pieces. - Toss the fennel and carrots with olive oil, salt, and pepper. - Roast the vegetables in a preheated oven at 425 degrees Fahrenheit for 20-25 minutes, or until they are tender and slightly caramelized. - Remove the vegetables from the oven and sprinkle with grated Pecorino Romano cheese. - Serve the roasted fennel and carrots immediately.

Conclusion:

Roasted fennel and carrots are a delicious and healthy side dish that is perfect for any occasion. The fennel and carrots are roasted until they are tender and slightly caramelized, and the Pecorino Romano cheese adds a salty, nutty flavor. This dish is a great way to get your daily dose of vegetables, and it is also a good source of fiber and vitamins.

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