Roasted Vegetable Orzo Salad

large bunch of broccoli, stalk removed, and cut into medium florets (roughly 1 lb florets)

medium cloves of garlic, sliced

small heads of fennel, core removed (fronds reserved), and cut into chunks

medium carrots, peeled and cut into 1/2-inch chunks

extra virgin olive oil, divided

sea salt

freshly ground black pepper

whole wheat orzo pasta

extra virgin olive oil

freshly squeezed lemon juice

toasted slivered (or sliced) almonds

 ounces finely grated aged pecorino cheese

fennel fronds, for garnish