Olive Oil Roasted Tomatoes and Fennel with White Beans

Name: Olive Oil Roasted Tomatoes and Fennel with White Beans
Total time: 1 h
Yield: 6 servings
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

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.

6 servings

1 hr

Published October 4, 2025

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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