Roasted Fennel, Tomatoes, and White Beans
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Roasted Fennel, Tomatoes, and White Beans
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 fennel bulb **Save the fronds (if any) for garnish
- 2 tbsp olive oil plus more for serving
- Aleppo pepper Optional, pinch; to taste
- oregano dried; pinch, to taste
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
- 1 cup cherry tomato
- 3-5 small garlic cloves sliced thinly
- 1 (15 oz) cannellini beans white, canned, drained & rinsed
- 1 tbsp parsley fresh, chopped
- Parmesan Cheese 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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