Fennel Veggie Roast

I have never eaten or cooked fennel prior to making this dish and it was delicious and adds great flavor to the other vegetables so I kept the seasonings simple.


  • Fennel
  • Garlic
  • Mushrooms
  • Small Red Potatoes
  • Cherry or Grape Tomatoes
  • White Beans
  • salt
  • pepper
  • crushed red pepper


  1. Preheat oven to 425ºF
  2. Heat 2 Tbsp olive oil in a pan at medium heat – stainless steel or cast iron is best for medium to high heat cooking
  3. Cut fennel into wedges and sauté in the oil for about 4 minutes, turning halfway to cook evenly
  4. Add quartered red potatoes (although this will depend on size of potatoes, bite-sized wedges are best to cook evenly at same time as other veggies). Cook another 5 minutes.
  5. Add 4 garlic cloves, sliced. Mix together.
  6. Add 1c sliced baby bella mushrooms (or any other mushrooms will do)
  7. Sauté for another 2-3 minutes
  8. Add 1/2 – 1c tomatoes, 3 tsp dried oregano, and 1/2 tsp black pepper
  9. Place in an oven-safe dish (or if pan is oven-safe, you can place that directly in the oven). Cook at 425F for 15 minutes.
  10. Add 1 can (or 2 1/2 cups) white beans, rinsed. Mix together. Season with 1/4 tsp salt and 2 tsp crushed red pepper. Place back in oven for 4-6 minutes, until heated through.
  11. Serve immediately

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Published by Maditative Vegan

Physician. Yogi. Lover of all animals, especially my dog (who also loves fruits and vegetables as much as I do)

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