OLIVE OIL ROASTED TOMATOES AND FENNEL WITH WHITE BEANS
Provided by Ian Knauer
Categories Bean Tomato Appetizer Side Roast Vegetarian High Fiber Lunch Fennel Summer Low Cholesterol Vegan Potluck Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Thilanka Lakshan
[email protected]I made this recipe for a party and it was a huge hit. Everyone loved it!
Deo Tamale
[email protected]This recipe is a great way to use up leftover roasted tomatoes and fennel.
Monuj Deb
[email protected]I love the combination of roasted tomatoes and fennel. It's so flavorful and delicious.
Ivy-Jean Bennett-Taylor
[email protected]This dish is so easy to make and it's always a crowd-pleaser.
Zuleica Perez
[email protected]I've made this recipe several times and it's always a hit with my family and friends.
Rana WaSeeQ 786 saraiki munda
[email protected]This is a great recipe for a light and healthy lunch or dinner.
Jamdani Wala
[email protected]I made this for a party and it was a huge hit. Everyone loved it!
Muhammad Shahzaib Shahzaib
[email protected]I'm not a big fan of fennel, but this dish was surprisingly good.
Simon Oakley
[email protected]This recipe is a winner!
cader Brown
[email protected]Definitely a keeper!
Firoj Mahmud FM (Mostofa mahmud)
[email protected]So simple, yet so delicious.
4k Malik
[email protected]I followed the recipe exactly and it turned out perfectly.
Manea Iustina
[email protected]This was a great way to use up some leftover roasted tomatoes and fennel. I added a bit of crumbled feta cheese on top and it was delicious!
Ayaanjutt Ayaanjutt
[email protected]I've made this recipe several times now and it's always a hit. I love the way the tomatoes and fennel caramelize in the oven.
Kim Lizzy
[email protected]This is a great recipe for a quick and easy weeknight meal. The roasted tomatoes and fennel are a delicious combination.
Colton Casey
[email protected]Loved this recipe! The roasted tomatoes and fennel were so flavorful. I also added some chopped Kalamata olives, which gave it a nice salty brininess.
Oska Moha
[email protected]This was so easy to make and turned out so well! I served it over quinoa and it was a hit with my family.
Yoliswa Mabaleka
[email protected]Absolutely delicious! The fennel and tomatoes roasted together created a sweet and savory flavor that paired perfectly with the creamy white beans. I added a sprinkle of fresh thyme at the end, which really brightened up the dish.