2 Serving Plantry

Roasted Fennel

Name: Roasted Fennel with Marinated Cannellini Beans & Crispy Lemons
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 lemon, halved; 2 fennel bulbs, wedged; 2 tbsp olive oil, divided; Salt & pepper to taste; 13 oz canned cannellini beans; 1 garlic clove, minced; 1 shallot, sliced; 1 tbsp red wine vinegar; ¼ cup parsley leaves, chopped; ¼ tsp Aleppo pepper flakes or red pepper flakes

with Marinated Cannellini Beans & Crispy Lemons

Cook Time

2 Servings | 20 min

Nutrition (per serving)

CALORIES

FAT

CARBOHYDRATES

PROTEIN

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INGREDIENTS

lemon, halved
fennel bulbs
olive oil
salt
canned cannellini beans
garlic clove, minced
shallot, sliced
red wine vinegar
parsley leaves, chopped
aleppo pepper flakes or red pepper flakes

Tools: Baking sheet

Cook Time

2 Servings | 20 min

Nutrition (per serving)

CALORIES

FAT

CARBOHYDRATES

PROTEIN

Get Recipes Delivered

INSTRUCTIONS

Preheat the oven to 425°F. Thinly slice one lemon half into rounds. Juice the remaining lemon half. Add lemon rounds and fennel wedges to a baking sheet, and gently toss with just 1 tbsp olive oil, salt, and pepper. Roast until lemon is slightly browned and fennel is soft, 18 to 20 minutes.

Drain and rinse cannellini beans. Combine lemon juice, just 1 tbsp olive oil, garlic, shallot, red wine vinegar, parsley, and salt and pepper in a medium bowl. Add the beans and toss to coat.

Divide roasted fennel wedges between two plates. Spoon marinated beans on top. Garnish with crispy lemon rounds and sprinkle with Aleppo or red pepper flakes.