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Roasted Fennel, Tomatoes and White Beans
21 ratings
Adapted from a 2010 Recipe in Bon Appetite Magazine This hearty, flavorful roasted fennel dish comes together quickly and all in one pot, with fresh fennel, cherry tomatoes and canned white beans, along with olive oil, garlic, oregano and crushed red pepper. A vegan dish that the whole family will love.
Ingredients
Produce
• 2 15-ounce cans Cannellini beans
• 2 pints Cherry tomatoes or other small tomatoes
• 2 Fennel, large
• 3 tbsp Flat-leaf parsley leaves or chopped fennel fronds
• 5 Garlic cloves, large
• 2 tbsp Oregano, fresh leaves
Baking & Spices
• 1/4 tsp Aleppo pepper or dried crushed red pepper flakes
• 1/4 tsp Black pepper, freshly ground
• 2 tsp Kosher salt, coarse
Oils & Vinegars
• 1/3 cup Olive oil plus more, extra-virgin