Olive Oil Roasted Tomatoes And Fennel With White Beans
Serves: 3
Irwin Berge
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
57
Sourness
44
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3 cup
Extra-Virgin Olive Oil2 tsps
Coarse Kosher Salt (divided)4 large
Oregano (fresh sprigs)3 large
Garlic Cloves (thinly sliced)Directions:
1
Preheat oven to 425°F
2
Chop enough fennel fronds to measure 1/2 cup
3
Trim fennel bulbs and cut in half vertically
4
Cut each bulb half ito 1/2-inch-wide wedges, leaving some ore attached to each wedge
5
Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes
6
Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt
7
Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes
8
Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper
9
Fold together gently
10
Transfer skillet to oven
11
Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes
12
Mix in beans and 6 tablespoons chopped fennel fronds
13
Bake 5 minutes longer to heat through
14
Transfer mixture to large shallow bowl
15
Sprinkle with remaining chopped fronds
16
Serve warm or at room temperature
17
Preheat oven to 425°F
18
Chop enough fennel fronds to measure 1/2 cup
19
Trim fennel bulbs and cut in half vertically
20
Cut each bulb half ito 1/2-inch-wide wedges, leaving some ore attached to each wedge
21
Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes
22
Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt
23
Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes
24
Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper
25
Fold together gently
26
Transfer skillet to oven
27
Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes
28
Mix in beans and 6 tablespoons chopped fennel fronds
29
Bake 5 minutes longer to heat through
30
Transfer mixture to large shallow bowl
31
Sprinkle with remaining chopped fronds
32
Serve warm or at room temperature