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.

Ingredients

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

Steps

  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

Shopping List

Below are affiliate links

Published by Maditative Vegan

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: