
2 Serving
Plantry
Roasted Fennel
with Marinated Cannellini Beans & Crispy Lemons
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
Tools: Baking sheet
INSTRUCTIONS
1
Roast the Fennel and Lemon
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.
2
Marinate the Beans
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.
3
Serve
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.
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