INGREDIENTS
1 lb
Carrot(s)
4
Fennel bulb(s) ends, medium
1 tbsp
Orange, zest
1 tbsp
Thyme, fresh
1 1/2 tsp
Kosher salt
2 tbsp
Olive oil, extra-virgin
2
Spray(s) cooking spray
1 tbsp
Orange juice, fresh
3 tbsp
Parmesan cheese or pecorino romano, grated