There’s something super comforting about roasting anything, am I right? Especially in fall weather, roasting veggies sounds perfect and always right. Your home benefits from a little extra heat from the oven, and the kitchen is filled with amazing aromas! Roasting is a wonderful way to prepare fennel because it’s minimal time hands-on, plus the natural sweetness is brought out by the roasting heat. This roasted fennel with mashed beans and lemon is simple but truly delicious.
Roasted Fennel With Mashed Beans and Lemon Recipe
- 1 fennel bulb
- 1/2 lemon, sliced in wedges
- 1/2 lemon, zested (optional)
- spray of oil
- salt and pepper
- 1 clove garlic, chopped
- one can of white cannellini, pinto, or navy bean (anything light colored), drained and rinsed
Cut the fennel for roasting:
- Cut the top fronds of the fennel.
- Trim the flat bottom to remove the old/dry root end. Save as much of the root bulb as you can.
- Slice the bulb in half (from top front part to bottom root end).
- Next, slice the fennel in slivers about 3/4 inch thick. The core should still be intact and hold the fennel layers together.
Roast the fennel and lemon:
- Place the cut fennel wedges on a cookie sheet covered with parchment paper.
- Spray with a little bit of oil (it doesn’t need much), a sprinkle of salt and pepper.
- Also add the lemon wedges where you see space.
- Roast these together at 400 degrees for about 20-25 minutes. Check on them halfway and turn the fennel slivers over. (Depending on your oven, you may have to roast them for a little longer. You just want them to have a nice darker colored sear on both sides.)
While the fennel roasts, make the beans:
- Heat a heavy bottomed pot, sauté the garlic with a little bit of salt and a spray of oil.
- Add in the beans, with about 1/2 cup water.
- Bring to a simmer, and cook about 5 minutes.
- Turn the heat off and mash the beans using a tomato masher, until they are to your desired consistency.
- Taste again for seasoning and add salt and pepper to adjust.
Assemble the dish
- Plate the beans along with the roasted fennel and lemon.
- Squeeze the lemon over the top, and add the zest (if using, and if you like it extra lemony). Serve!
Looking for more fennel recipes? Check these out!
Shaved Fennel Salad with Orange and Pecans
Apple Fennel Salad with Chickpeas Hazelnuts
Roasted Fennel with Mashed Beans and Lemon
Ingredients
- 1 fennel bulb
- 1/2 lemon, sliced in wedges
- 1/2 lemon, zested (optional)
- spray of oil
- salt & pepper
- 1 clove garlic, chopped
- 1 can of white cannellini, pinto or navy beans (anything light colored) drained and rinsed
Instructions
Cut the fennel for roasting
- Cut the top fronds of the fennel.
- Trim the flat bottom to remove the old/dry root end. Save as much of the root bulb as you can.
- Slice the bulb in half (from top front part to bottom root end).
- Next, slice the fennel in slivers about 3/4 inch thick. The core should still be intact and hold the fennel layers together.
Roast the Fennel and Lemon
- Place the cut fennel wedges on a cookie sheet covered with parchment paper.
- Spray with a little bit of oil (it doesn’t need much), a sprinkle of salt and pepper.
- Also add the lemon wedges where you see space.
- Roast these together at 400 degrees for about 20-25 minutes. Check on them halfway and turn the fennel slivers over. (Depending on your oven, you may have to roast them for a little longer. You just want them to have a nice darker colored sear on both sides.)
While the fennel roasts, make the beans
- Heat a heavy bottomed pot, sauté the garlic with a little bit of salt and a spray of oil.
- Add in the beans, with about 1/2 cup water.
- Bring to a simmer, and cook about 5 minutes.
- Turn the heat off and mash the beans using a tomato masher, until they are to your desired consistency.
- Taste again for seasoning and add salt and pepper to adjust.
Assemble the dish
- Plate the beans along with the roasted fennel and lemon.
- Squeeze the lemon over the top, and add the zest (if using, and if you like it extra lemony). Serve!
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