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Olive Oil Roasted Tomatoes and Fennel with White Beans

4.6

(97)

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Olive Oil Roasted Tomatoes and Fennel with White BeansNigel Cox

The sweetness of the tomatoes and the fennel is balanced by the savory, starchy beans.

Recipe information

  • Total Time

    1 hour 10 minutes

  • Yield

    Makes 6 servings

Ingredients

2 large fennel bulbs with fronds attached
3/4 cup extra-virgin olive oil
2 teaspoons coarse kosher salt, divided
2 pints grape tomatoes or cherry tomatoes
4 large fresh oregano sprigs
3 large garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 teaspoon freshly ground black pepper
2 15-ounce cans cannellini (white kidney beans), drained

Preparation

  1. Step 1

    Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb half ito 1/2-inch-wide wedges, leaving some ore attached to each wedge.

    Step 2

    Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.

    Step 3

    Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.

TagsFennelRoot VegetableVegetableGrape TomatoTomatoCherry TomatoOreganoHerbs & SpicesCannellini BeanWhite BeanBean and LegumeMainSideDinnerVeganVegetarianDairy FreeGluten FreeNut FreeOne-Pot MealsRoastBon Appétit
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