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 beauty is terrific as a side dish, pasta topper, or main entree but I served it with toasted sourdough bread that was rubbed with raw garlic while it was hot. Needless to say, I am so excited that I finally tried this recipe from Bon Appetit because it was so delicious! I adapted the recipe a bit to use what I had on hand and it worked out nicely. It’s pretty wonderful how mellow the fennel flavor becomes when it’s roasted and it pairs so beautifully with roasted tomatoes and white beans. Eating this combination with a slice of garlicky toast made my lunch over the top delicious and I’m so excited to eat the leftovers tomorrow.

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 1/2-inch-wide wedges, slicing through the core, which helps keep the fennel leaves attached to the wedge. Side Note: If your fennel ends have any 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, then continue to roast 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.

Roasted Fennel, Tomatoes, and White Beans

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Servings: 2

Author: Pam - For the Love of Cooking

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

Instructions

• 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 1/2-inch-wide wedges, slicing through the core, which helps keep the fennel leaves attached to the wedge.

  Side Note: If your fennel ends have any 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. 
• Place the cast iron skillet into the oven and roast for 10 minutes.
• Flip the fennel over and add the tomatoes and garlic along with more seasonings, if desired, then continue to roast 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 and a drizzle of olive oil, to taste.
• Serve immediately with fresh parmesan on the side and a piece of garlicky sourdough toast, if desired. 

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