Olive Oil Roasted Tomatoes and Fennel with White Beans

Name: Olive Oil Roasted Tomatoes and Fennel with White Beans
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 850 grams cannellini (white kidney beans), drained; 2 pints grape tomatoes or cherry tomatoes; 2 teaspoons coarse kosher salt, divided; 2 larges fennel bulbs with fronds attached; 3 larges garlic cloves, thinly sliced; 177 milliliters extra-virgin olive oil; 4 larges fresh oregano sprigs; 0 teaspoons dried crushed red pepper

Olive Oil Roasted Tomatoes and Fennel with White Beans might be just the side dish you are searching for. One portion of this dish contains approximately 11g of protein, 27g of fat, and a total of 398 calories. This recipe serves 6. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. A mixture of oregano sprigs, olive oil, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and vegan diet.

Instructions

Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically.

Ingredients you will need

Fennel

Equipment you will use

Oven

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Coarse Salt