Roasted Fennel and Carrots

4 fennel bulbs, cut horizontally into 1/3-inch-thick slices, plus 2 teaspoons chopped fronds

2 large carrots, peeled, cut diagonally into 1/3-inch-thick slices

2 teaspoons chopped fresh thyme or oregano

1/3 cup extra-virgin olive oil

Preheat oven to 375°F. Lightly oil 13x9x2-inch glass baking dish. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper. Sprinkle with thyme, then cheese. Drizzle with oil. Bake until vegetables are tender, about 1 1/4 hours. Sprinkle with fronds. Serves 8.