Roasted Tomatoes and Fennel with white beans

Serve with sauteed or roasted chicken

Yield:
6 - 8 servings
Category:
Vegetables
Cuisine:
Italian

INGREDIENTS:

  • 2 large fennel bulbs with fronds attached
  • 2 sweet or yellow onions, cut into 1/2 inch wedges
  • 3/4 cup extra-virgin olive oil
  • 2 teaspoons coarse kosher salt, divided
  • 2 pints grape, cherry or Campari tomatoes
  • 4 large fresh oregano sprigs, or 2 tsp. dry if it is winter
  • 3 large garlic cloves, thinly sliced
  • 1/4 teaspoon dried crushed red pepper
  • 1 teaspoon freshly ground black pepper
  • 2 15-ounce cans cannellini or white kidney beans, drained

DIRECTIONS:

  1. Heat oven to 425°F. Chop enough fennel fronds to measure 1/4 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb half into 1/2-inch-wide wedges.
  2. Heat oil in a large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel and onion wedges in a single layer. Cook until fennel and onion begin to brown and soften, turning occasionally, 10 to 15 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1/2 teaspoon pepper. Fold together gently.
  3. Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and the chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to a large shallow bowl. Serve.

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