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Roasted Fennel with Marinated Cannellini Beans & Crispy Lemons
2 Serving Plantry

Roasted Fennel

with Marinated Cannellini Beans & Crispy Lemons

Tags:
Cook Time
2 Servings  |  20 min

Nutrition (per serving)

CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g

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INGREDIENTS

  1. 1 lemon, halved
  2. 2 fennel bulbs, wedged
  3. 2 tbsp olive oil, divided
  4. Salt & pepper to taste
  5. 13 oz canned cannellini beans
  6. 1 garlic clove, minced
  7. 1 shallot, sliced
  8. 1 tbsp red wine vinegar
  9. ¼ cup parsley leaves, chopped
  10. ¼ tsp Aleppo pepper flakes or red pepper flakes
Tools: Baking sheet
Cook Time
2 Servings  |  20 min

Nutrition (per serving)

CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g

Get Recipes Delivered

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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