Roasted Tomatoes and Fennel with white beans
Serve with sauteed or roasted chicken
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
YIELD: 6 - 8 servings
COURSE: Vegetables and Sides
- 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.
- 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.
- 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.