Olive Oil Roasted Tomatoes and Fennel with White Beans
Olive Oil Roasted Tomatoes and Fennel with White Beans is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 425°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.