Pecorino Roasted Potatoes and Fennel

seasonedvegetables.com
serves 6
Ingredients

• 1 1/2 pounds potatoes, scrubbed well
• 2 medium bulbs fennel, fronds removed (about 1 1/2 pounds)
• 2 tablespoons olive oil, divided
• Salt and pepper to taste
• 1/4 cup finely grated Pecorino Romano
• Zest of 1 lemon (about 1 tablespoon)

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Preparation

1. Preheat oven to 425°F.
2. Slice potatoes in half lengthwise, then into quarters or sixths depending on size. The potatoes should be about 1-inch pieces or just a bit larger. Place on a baking sheet and toss with 1 tablespoon of olive oil, salt and pepper.
3. Slice off the end of the fennel bulbs, then slice in half. Remove the outermost layer of fennel. Slice each half into 3 to 4 wedges and cut out the core. You should have large, separated pieces of fennel. Lay fennel on a baking sheet. Drizzle with remaining 1 tablespoon of olive oil and sprinkle salt and pepper.
4. Roast potatoes and fennel in the oven and roast for about 15 minutes. Remove from oven and flip potatoes and fennel. Roast another 15 minutes until almost tender.
5. Remove potatoes and fennel from oven. Sprinkle half Pecorino Romano over the potatoes and half over the fennel. Return to oven and roast another 10 minutes.
6. When cheese is crisp and vegetables are tender, remove from oven. Let cool slightly, then transfer to a serving dish and sprinkle with lemon zest. Serve immediately.

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