Roasted Fennel, Tomatoes And White Beans Recipe

I created this Roasted Fennel Tomatoes And White Beans recipe to show how a vegan one-pot dinner can come together in minutes using simple pantry staples and be substantial enough for the whole family.

I love when a simple sheet-pan plan turns into something a little unexpected. I grabbed fennel bulbs and a pint of cherry tomatoes the other day and ended up with a dish that tastes like a late summer memory.

It’s bright but not sugary, savory but not heavy, and it reminds me of those Roasted Tomatoes And White Beans recipes you see everywhere, except this one leans into anise notes and charred sweetness. As someone who collects Fennel Recipes like postcards, I was surprised how quickly it came together, and how the flavors kept teasing me to take just one more bite.

Ingredients

• Crunchy, slightly sweet, anise flavor, good fiber, vitamin C and low calories.
• Bursting sweet and tart flavor, rich in lycopene and vitamin C, juicy pop.
• Creamy white beans, good plant protein and fiber, keeps you feeling full.
• Small punch of savory, contains allicin offers immune support and depth.
• Bright sour notes, vitamin C, lifts flavors and cuts rich olive oil.
• Gives silkiness, heart healthy monounsaturated fats, brings warmth and mouthfeel.
• Herb garnish adds freshness, aromatic oils, little salt free flavor boost.

Ingredient Quantities

• 2 medium fennel bulbs, trimmed and cut into wedges (reserve fronds for garnish)
• 1 pint cherry tomatoes (about 300 g), halved
• 1 (15 oz) can cannellini or great northern beans, drained and rinsed
• 1 small red onion, thinly sliced
• 3 garlic cloves, minced
• 3 tbsp extra virgin olive oil
• 1/3 cup vegetable broth or water
• 1 tbsp fresh lemon juice plus zest from 1 lemon
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• 1/2 tsp red pepper flakes, optional
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped parsley or reserved fennel fronds for garnish

How to Make this

1. Preheat the oven to 425 F (220 C) and position a rack in the middle.

2. Trim the fennel bulbs and cut into wedges, saving the fronds for garnish. Halve the cherry tomatoes, thinly slice the red onion, and drain and rinse the beans.

3. In a large bowl toss the fennel, tomatoes, onion and beans with the minced garlic, olive oil, thyme (fresh or 1/2 tsp dried), kosher salt, black pepper and red pepper flakes if using. Use about a teaspoon of salt but you can adjust later.

4. Spread everything in a single layer on a rimmed baking sheet or large shallow baking dish. If you want easier cleanup use parchment, and if you like extra browning make the fennel pieces a little thinner.

5. Roast for 20 minutes then give the pan a good toss so the veg brown evenly. Return to the oven and roast another 8 to 12 minutes until fennel is tender and nicely caramelized and the tomatoes are blistered.

6. About 5 minutes before it’s done, pour the vegetable broth or water into the pan and squeeze in 1 tablespoon lemon juice, stirring gently to loosen any browned bits. This steams things a bit and helps the beans warm without getting mushy.

7. Remove from the oven, zest the lemon over the pan and taste, adding more salt or lemon juice if needed. Stir in the chopped parsley or the reserved fennel fronds for fresh flavor.

8. Serve warm straight from the pan with crusty bread or over greens. Leftovers keep well chilled for a couple days, just reheat gently so the beans dont break down.

Equipment Needed

1. Large rimmed baking sheet or shallow baking dish (parchment helps for easy cleanup)
2. Large mixing bowl for tossing the veggies
3. Cutting board
4. Sharp chef’s knife
5. Measuring cups and measuring spoons
6. Silicone spatula or tongs to toss and turn stuff
7. Colander or sieve to drain and rinse the beans
8. Microplane zester or fine grater for the lemon, plus a can opener for the beans

FAQ

Roasted Fennel, Tomatoes And White Beans Recipe Substitutions and Variations

• Fennel bulbs: no fennel, no problem. Use 2 medium leeks (white parts only) or 1 medium celeriac cut into wedges, and add 1 teaspoon crushed fennel seeds or 1 teaspoon chopped tarragon to bring back that anise note. Roast the celeriac a few minutes longer than the leeks, it’s slightly denser.
• Cannellini beans: swap for 1 can chickpeas or butter beans, drained and rinsed. Chickpeas hold up well to roasting and give a nuttier bite, butter beans are creamier if you want softer mouthfeel.
• Cherry tomatoes: use grape tomatoes, or about 2 cups diced plum tomatoes if thats what you have. If using sun dried tomatoes use 3/4 cup rehydrated and chop, they add more concentrated sweet tang so reduce any extra salt.
• Lemon juice and zest: if out of lemons use 1 tablespoon white wine vinegar or sherry vinegar plus 1/2 teaspoon lemon or orange zest, or simply 1 tablespoon lime juice. Vinegar gives the bright acid while zest keeps the citrus aroma.

Pro Tips

1) Make fennel pieces thinner if you want more golden edges, but dont slice them paper thin or they’ll collapse. Give each piece some breathing room on the pan so they roast instead of steaming, and if youre short on time par‑boil or microwave the thicker pieces a couple minutes to speed tenderness.

2) Dry the canned beans really well after rinsing so they dont water down the pan. Fold them in at the last few minutes or just warm them in a splash of broth so they keep their shape instead of turning to mush.

3) Be careful with garlic and dried herbs they can go bitter if exposed too long to high heat. Either toss minced garlic with the oil so it gets coated and protected, or stir it in later. Save most of the lemon zest and fresh fennel fronds or parsley to add right at the end for a bright pop.

4) Reheat gently and tweak acid and salt at the finish not before because flavors change as it cools. Leftovers actually taste better the next day, but warm them slowly with a little extra broth and add fresh herbs and a squeeze of lemon right before serving.