Rosted Fennel and Carrots

Preheat Oven: 350 degrees

• 2 Fennel bulbs, sliced
• 3-4 large Carrots, peeled and cut
• 2 tsp Herbs de Provance
• Pecorino Romano, Grated
• Extra Virgin Olive Oil
• Fresh Dill, chopped

Cut the vegetables and toss them in a bowl, sprinkling with olive oil. Add herbs de Provance, dill and pecorino. Mix well and transfer to baking dish.

Sprinkle with more pecorino and roast until nicely browned and soft.