Roasted Fennel, Tomatoes, and White Beans With Parmesan

Andrew Purcell, Carrie Purcell

Makes 2 Servings

Ingredients

• 2 small bulbs fennel, each cut in 8 wedges
• 1pint cherry tomatoes
• 1tablespoon olive oil
• Salt
• Pepper
• 1 (15-ounce) can white beans, rinsed and drained
• 1/4cup fresh basil, chopped
• 2ounces Parmesan, shredded

Directions

1. Heat oven to 400° and line a sheet pan with parchment paper.

2. On the lined sheet pan, toss fennel and tomato with olive oil, salt, and pepper. Roast 25 minutes.

3. 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.

4. Let sit 5 minutes before serving. Serve topped with Parmesan.

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