Roasted Tomato With Fennel And White Beans

1. 1

   Preheat oven to 425F.

2. 2

   Remove about 1/2 cup of fennel fronds and chop.

3. 3

   Cut the remaining stems off the bulb and discard. Trim the bottom of the bulb, leaving some of the core attached.

4. 4

   Cut the fennel bulb in half vertically and then each half into 1/2 inch wedges.

5. 5

   Heat oil in a large, ovenproof pan over medium heat.

6. 6

   Add fennel wedges and season with about 1/2 tsp of salt. Cook until fennel begins to brown, stirring occasionally, about 8 minutes.

7. 7

   Add tomatoes, oregano, garlic and 1/8 tsp crushed red pepper (use more if you like things spicy).

8. 8

   Season with remaining 1/2 tsp of salt and about 1/2 tsp of black pepper. Stir to combine.

9. 9

   Place pan in the oven and bake for about 15-20 minutes, until the tomatoes are tender, stirring occasionally.

10. 10

    Add in beans and most of the chopped fennel fronds. Cook for a few minutes longer, until beans are heated through. Remove oregano stems before serving.

11. 11

    Serve garnished with remaining fennel fronds and feta cheese (optional).

* Per serving · 4 servings · Values may vary.

No additional tips available.