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Roasted Fennel-Carrot Gratin with Orange, Thyme & Pecorino
Cook Time
1 hr

Create a gorgeous, tasty gratin with roasted fennel and carrots for an ideal side. Pair it with simple roast chicken as an awesome meal any night of the week.

Course: Side
Cuisine: American, Vegetarian
Servings: 10 servings
Calories: 2998 kcal
  • 4 heads fennel ends trimmed
  • 1 lb bag whole carrots peeled and ends trimmed
  • 2 TB extra virgin olive oil divided
  • 1 ½ tsp kosher salt divided
  • 1 TB thyme divided
  • 3 TB fresh grated pecorino cheese divided
  • 1 TB orange juice
  • 1 TB orange zest
  1. Preheat oven to 400.Spray a 12x8 glass casserole with cooking spray. Slice fennel vertically into 1/3” thick slices (it’s ok if some pieces break apart). Place on a foil lined surface or cookie sheet. Drizzle 1 TB olive oil evenly across all fennel slices. Sprinkle evenly with 1 tsp salt. Reserve.

  2. Slice carrots at a sharp angle into long, ¼” thick slices. Place in a large bowl and toss with remaining 1 TB olive oil and ½ tsp salt. Make one layer of fennel in casserole (use all the broken pieces in this layer for a pretty presentation). Sprinkle with 1 tsp thyme and 1 TB pecorino. Layer all carrots in diagonal rows on top of first fennel layer. Sprinkle with 1 tsp thyme and 1 TB pecorino.

  3. Make final layer of fennel on top, arranging whole slices in an attractive pattern. Sprinkle with remaining 1 tsp thyme and 1 TB pecorino. Cover with foil and roast for 30 minutes to soften fennel. Remove foil and roast an additional 30-40 minutes or until veggies are browned and cooked through. Drizzle orange juice over the top and garnish with orange zest.

Recipe Notes

If your fennel came untrimmed, you can also reserve and chop some of the fronds for a pretty and tasty garnish

Nutrition Facts
Roasted Fennel-Carrot Gratin with Orange, Thyme & Pecorino
Amount Per Serving
Calories 2998 Calories from Fat 1575
% Daily Value*
Total Fat 175g 269%
Saturated Fat 48g 240%
Cholesterol 816mg 272%
Sodium 7918mg 330%
Potassium 5116mg 146%
Total Carbohydrates 138g 46%
Dietary Fiber 31g 124%
Sugars 33g
Protein 215g 430%
Vitamin A 644%
Vitamin C 255.1%
Calcium 41.5%
Iron 87.7%
* Percent Daily Values are based on a 2000 calorie diet.

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