Roasted Fennel and Carrots With Pecorino Recipe

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Roasted Fennel and Carrots With Pecorino
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  1. Preheat oven to 375°F.
  2. Lightly oil 13x9x2-inch glass baking dish. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper.
  3. Sprinkle with thyme, then cheese. Drizzle with oil.
  4. Bake until vegetables are tender and top is golden brown, about 1 1/4 hours.
  5. Sprinkle with fronds.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 154.12 Kcal (645 kJ)
Calories from fat 105.86 Kcal
% Daily Value*
Total Fat 11.76g 18%
Cholesterol 5.99mg 2%
Sodium 211.69mg 9%
Potassium 536.37mg 11%
Total Carbs 9.79g 3%
Sugars 0.76g 3%
Dietary Fiber 4.01g 16%
Protein 3.34g 7%
Vitamin C 15.3mg 26%
Vitamin A 0.2mg 5%
Iron 1.2mg 7%
Calcium 123.3mg 12%
Amount Per 100 g
Calories 103.67 Kcal (434 kJ)
Calories from fat 71.21 Kcal
% Daily Value*
Total Fat 7.91g 18%
Cholesterol 4.03mg 2%
Sodium 142.4mg 9%
Potassium 360.81mg 11%
Total Carbs 6.59g 3%
Sugars 0.51g 3%
Dietary Fiber 2.7g 16%
Protein 2.24g 7%
Vitamin C 10.3mg 26%
Vitamin A 0.1mg 5%
Iron 0.8mg 7%
Calcium 83mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.3
  • 4

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

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