Roasted fennel and carrots

I feel quite much bothered when I notice, that I don’t use some particular produce for a longer time. Doesn’t matter if it’s because I forget about it, I’m not used to cook with it or simply dislike it. It just gives me this weird guilty feeling when I pass it by in the shop alley. Recently I got uncomfortable when I’ve realised that we don’t eat fennel. Sure we get it in salads from time to time, but no real cooking is involved whatsoever. And so every time I was standing between peppers and sweet potatoes the fennel bulbs were staring at me, screaming BUY US, WHY DON’T YOU BUY US…. Well I must admit that I’m a compulsive shopper when it comes to food products. I just tend to grab whatever I like, and well, we are not always able to eat everything I manage to throw to the shopping cart. Some time ago I’ve decided to give it a try and fight a bit with my nasty habit. I started to make shopping lists and try to buy only the things that were needed. And somehow I was always forgetting to put fennel on the list and the fennel bulbs just kept on nagging at me. One day I couldn’t manage anymore,  grabbed two of them, threw into my cart and guiltily escaped to the closest cash register. Still, the feeling of committing a crime didn’t cease. I had to use the bulbs fast to forget about them, to be able to clear my mind as soon as they will be swimming in their final trip towards the Baltic Sea. I reminded myself of a very simple recipe that I’ve found while browsing through one of the food porn pages. Luckily I had everything else in the fridge, just do some chopping and that’s it! Thanks Hayley from Buff Chickpea for saving my sanity ;)

INGREDIENTS:
2 fennel bulbs, sliced
3-4 large carrots, peeled, cut
2 teaspoons Herbes de Provence
grated pecorino cheese
extra-virgin olive oil
fresh dill chopped

Cut the vegetables, throw them into a bowl and sprinkle with olive oil. Add Herbes de Provence , dill and pecorino, mix well and transfer to a baking dish. Sprinkle with some more pecorino. Roast in 180C till nicely browned and soft.