I love what the roasting process does to vegetables, especially fennel. The subtleties it brings to the sometimes potent anise flavor is delicious. Playing off the sweetness of the carrots,
these two are a match made in heaven. Crusted to a golden brown, the
salty pecorino adds yet another layer of depth. Sprinkling the top with
kelly green fronds give this dish quite the appeal for such an easy side.