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Roasted Fennel Tomatoes and White Beans

close up looking down into a cast iron skillet filled with roasted fennel, tomatoes and white beans, all set on a black and white striped dish towel.

4.5 from 2 reviews

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

Scale
  • 2 large fennel bulbs (fronds not needed but can be chopped and used to garnish, if desired)
  • 1/3 cup extra-virgin olive oil plus more for drizzling
  • 2 teaspoons coarse kosher salt, divided
  • 2 pints cherry tomatoes or other small tomatoes (whatever is sweetest and ripest)
  • 2 tablespoons chopped fresh oregano leaves, from 4-5 stems (or 2 teaspoon dried oregano)
  • 5 large garlic cloves, thinly sliced
  • 1/4 teaspoon Aleppo pepper or dried crushed red pepper flakes
  • 1/4 teaspoon freshly ground black pepper
  • 2 15-ounce cans Cannellini beans (white kidney beans), drained
  • 3 tablespoons chopped flat-leaf parsley leaves or chopped fennel fronds, optional garnish

Instructions

  1. Preheat oven to 425°F. 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 will help keep the leaves attached to the wedge. If your fennel has fronds, you can chop them up to use as a garnish. (see photos in the post for how to trim fennel)
  2. Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges, arranging them in single layer. Sprinkle with 1 teaspoon of salt and cook, turning occasionally, until fennel begins to brown and soften, 10 minutes or so. Add tomatoes, oregano, garlic, red pepper, remaining teaspoon of salt and black pepper. Fold together gently using a spatula.
  3. Transfer the skillet to the oven. Bake fennel and tomatoes until soft, about 20 minutes. Remove the skillet and gently mix in the drained beans; then bake for 5 minutes longer, to heat through.
  4. Divide the mixture among large shallow bowls. Drizzle each bowl with a teaspoon of extra virgin olive oil, and sprinkle with coarse salt, black pepper and chopped fennel fronds or parsley. Serve warm or at room temperature.

Keywords: one-pan roasted fennel tomatoes and white beans

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