Roasted Fennel, Tomatoes, and White Beans

Tender roasted fennel, sweet and bursting tomatoes, and creamy white beans make a hearty dish that comes together quickly. This vegetarian recipe for roasted fennel, tomatoes, and white beans is terrific as a side dish, pasta topper, or main entree, but I served it with toasted rustic bread that was rubbed with raw garlic while it was hot. Needless to say, I am happy I finally tried this delicious recipe from Bon Appétit.  This tasty roasted fennel, tomatoes, and white beans paired nicely with garlicky rustic bread, and a loaded spinach salad.

Roasted Fennel, Tomatoes, and White Beans

Ingredients:

• 1 fennel bulb **Save the fronds (if any) for garnish
• 2 tbsp olive oil, plus more for serving
• Pinch of Aleppo, pepper, to taste **Optional
• Pinch of dried oregano, to taste
• Sea salt and freshly cracked pepper, to taste
• 1 cup cherry tomatoes
• 3-5 small cloves of garlic, sliced thinly
• 1 (15-oz) can of white Cannellini beans, drained & rinsed
• 1 tbsp fresh parsley, chopped
• Parmesan, freshly grated, for serving

How to Make Roasted Fennel, Tomatoes, and White Beans

Preheat the oven to 425 degrees.

Trim the fennel so you are left with just the white bulb. Cut the bulb in half vertically, from bottom to top, and then cut each half into ½-inch-wide wedges, slicing through the core, which helps keep the fennel leaves attached to the wedge. Side Note: If your fennel has fronds, chop them up for garnish and set them aside. 

Heat the olive oil in a cast-iron skillet or oven-safe skillet over medium-high heat. Once hot, add the fennel wedges in a single layer, then season with Aleppo pepper, dried oregano, sea salt, and freshly cracked pepper to taste. Cook, turning occasionally, until fennel begins to soften and brown, about 10 minutes. 

Flip the fennel over and add the tomatoes and garlic, along with more seasonings if desired. Continue roasting for 10 minutes.

Add the drained white beans and roast for 3-5 minutes, until heated through.

Remove from the oven and sprinkle with fresh parsley and fennel fronds.

Serve with fresh parmesan on the side and a piece of garlicky sourdough toast, if desired.