Olive Oil Roasted Tomatoes and Fennel with White Beans
A Mediterranean-inspired dish combining roasted fennel bulbs and sweet grape tomatoes with cannellini beans, all infused with fresh oregano, garlic, and plenty of extra-virgin olive oil. This warm and comforting dish can be served as a main course or hearty side.
Ingredients
- •2 whole large fennel bulbs with fronds attached
- •¾ cup extra-virgin olive oil
- •2 teaspoons coarse kosher salt, divided
- •2 pints grape tomatoes or cherry tomatoes
- •4 sprigs large fresh oregano sprigs
- •3 cloves large garlic cloves
- •¼ teaspoon dried crushed red pepper
- •1 teaspoon freshly ground black pepper
- •2 cans cannellini beans
- •drained
Cooking Instructions
- 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.
10 min
- 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.
15 min
- 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.
35 min
