Roasted fennel and carrot with feta

Preheat the oven to 180 ° C.

Peel the roots. Halve them first in length and then in width. Ris the leaves of half of the sprigs of thyme from the Italian spice mix.

Divide the carrots, oil and thyme over the baking dish and sprinkle with salt and pepper. Roast in the middle of the oven in approx. 50 min. Until done.

Meanwhile cut the bottom and steal the fennel tubers, leaving some green behind for garnishing. Halve the tubers in length and remove the hard core.

Cut the fennel into pieces and cook for 5 minutes. Drain and drain.

After 15 minutes, add the fennel to the root and spoon over, shovel again after 15 minutes.

Remove from the oven, crumble the feta and cook for another 20 minutes. Garnish before serving with the fennel green.