Roasted White Beans with Fennel

Instructions

1. 1

   Preheat oven to 425°F. Toss the drained white beans and fennel wedges with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet.

   Tip: Pat the beans dry with paper towels for better crisping.

2. 2

   Spread the mixture in a single layer and roast for 20 minutes, stirring halfway through, until the fennel begins to caramelize and the beans turn golden brown.

   Tip: Don't skip the stirring step to ensure even cooking.

3. 3

   While the vegetables roast, warm the remaining 1 tablespoon of olive oil in a small bowl and whisk together with minced garlic, fresh lemon juice, thyme, and red pepper flakes.

   Tip: This creates a fragrant finishing dressing.

4. 4

   Remove the roasted beans and fennel from the oven and drizzle with the garlic-lemon mixture, then pour in the vegetable broth and stir gently to combine.

   Tip: The broth will create a light pan sauce that coats everything beautifully.

5. 5

   Return to the oven for another 10-12 minutes until the liquid reduces slightly and the fennel is tender when pierced with a fork.

   Tip: Watch carefully in the final minutes to prevent over-reduction.

6. 6

   Transfer to a serving bowl and garnish generously with fresh chopped parsley. Taste and adjust seasonings as needed before serving warm or at room temperature.

   Tip: This dish is equally delicious served the next day as leftovers.