Roasted Fennel with White Beans + Garlicky Parsley Oil

• Vegan
• Gluten free

• Produce

  • 1 cup Cannellini beans, cooked
  • 1 large head Fennel
  • 3 cloves Garlic
  • 1/2 Lemon, Juice from
  • 1 large handful Parsley, fresh

• Baking & Spices

  • 1 Black pepper
  • 1 Sea salt

• Oils & Vinegars

  • 4 tbsp Olive oil

Found on withfoodandlove.com

Description

Ingredients

• 1 large head of fennel
• 4 tablespoons of olive oil, divided
• 3 cloves of garlic
• large handful fresh parsley
• juice from ½ lemon
• sea salt, to taste
• black pepper, to taste
• 1 cup cooked cannellini beans {or preferred white bean}

Directions

• Preheat the oven to 425 and line a baking sheet with parchment paper.
• Wash and quarter the fennel bulbs. Spread the fennel onto the baking sheet and coat them lightly in 1 tablespoon of olive oil. Place the cloves of garlic on the tray, season with sea salt and pepper and roast for 15 - 20 minutes, flipping halfway through.
• When the fennel is golden brown and caramelized, take it out of the oven and set aside. In a small food processor pulse together the roasted garlic cloves, parsley, lemon juice, 3 tablespoons of olive oil and a pinch of sea salt and pepper. Drizzle the parsley oil over the fennel and the beans, toss gently and serve.