BAKED FENNEL AND CARROTS WITH PECORINO (for 8)

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 and cut diagonally into 1/3 inch thick slices

2 teaspoons chopped fresh thyme

½ cup grated pecorino cheese

1/3 cup extra virgin olive oil

1.Preheat oven to 375*.

2. Lightly oil a 13 by 9 by 2 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.

3. Bake until vegetables are tender and top is golden brown, about 1-1/4 hours. Sprinkle with fronds.

from Giada de Laurentis, Bon Appetit Magazine, April, 2006