Ingredients
-
2
-
3/4
-
2
-
2
-
4
-
3
-
1/4
-
1
-
2
-
-
-
-
-
-
Directions
Olive Oil Roasted Fennel, Tomatoes and White Beans, Epicurious , Epicurious
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Steps
|
1
Done
|
Preheat Oven to 425f Chop Enough Fennel Fronds to Measure 1/2 Cup. Trim Fennel Bulbs and Cut in Half Vertically. Cut Each Bulb Half Ito 1/2-Inch-Wide Wedges, Leaving Some Ore Attached to Each Wedge. |
|
2
Done
|
Heat Oil in Large Ovenproof Skillet Over Medium-High Heat Until Very Hot, About 3 Minutes. Add Fennel Wedges in Single Layer; Sprinkle With 1 Teaspoon Coarse Salt. Cook Until Fennel Begins to Brown and Soften, Turning Occasionally, 10 to 12 Minutes. Add Tomatoes, Oregano, Garlic, and Crushed Red Pepper; Sprinkle With 1 Teaspoon Coarse Salt and 1 Teaspoon Pepper. Fold Together Gently. |
|
3
Done
|
Transfer Skillet to Oven. Bake Fennel and Tomatoes Until Soft, Stirring Occasionally, About 30 Minutes. Mix in Beans and 6 Tablespoons Chopped Fennel Fronds. Bake 5 Minutes Longer to Heat Through. Transfer Mixture to Large Shallow Bowl. Sprinkle With Remaining Chopped Fronds. Serve Warm or at Room Temperature. |
