1fennel bulb**Save the fronds (if any) for garnish
2tbspolive 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
3-5smallcloves of garlic, sliced thinly
1(15 oz)can of white Cannellini beans, drained & rinsed
1tbspfresh parsley, chopped
Parmesan, freshly grated, for serving
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.