Andrew Purcell, Carrie Purcell
Makes 2 Servings
- 2 small bulbs fennel, each cut in 8 wedges
- 1pint cherry tomatoes
- 1tablespoon olive oil
- 1 (15-ounce) can white beans, rinsed and drained
- 1/4cup fresh basil, chopped
- 2ounces Parmesan, shredded
Heat oven to 400° and line a sheet pan with parchment paper.
On the lined sheet pan, toss fennel and tomato with olive oil, salt, and pepper. Roast 25 minutes.
Add white beans and basil to sheet pan and toss, then spread mixture evenly and roast 10 minutes more, until fennel is browned in places, tomatoes are very soft, and beans are warm.
Let sit 5 minutes before serving. Serve topped with Parmesan.
Nutrition Per Serving
19 g fat (8 g saturated)
54 g carbs
19 g sugar
18 g fiber
24 g protein