Sheet-pan roasted fennel with creamy beans
Farmers' market hopping around Denver and seeing all the gorgeous fennel is what brought this easy sheet-pan meal to life. I love how the savory, roasted fennel and rich, nutty Mayocoba beans come together in an unexpected way. To make this dish really shine, I topped it with a zesty, herb-infused citrus dressing and crushed pistachios.
– Paige McDonald (@theonlypodge)
- 1 cup cooked Primary Beans Mayocoba beans (cooked according to the Primary Beans cooking guide), strained
- 2 bulbs fennel, cut into wedges (reserve the leafy part of the top for serving)
- 1 large yellow onion, thinly sliced
- 1 tbsp olive oil
- Kosher salt and freshly cracked black pepper
- 1 green onion, thinly sliced
- ¼ cup fresh parsley, finely minced + leaves for serving
- 3 tbsp tarragon, finely minced
- 1 clove garlic, grated
- 2 tbsp olive oil
- 1 tbsp orange juice (reserve the orange zest for serving)
- 1 tsp apple cider vinegar
- 1 tsp honey
- Garnishments: drizzle of olive oil, orange zest, crushed pistachios, the leafy part of the fennel, large leaves of parsley, freshly cracked black pepper
Roast the veggies: Preheat the oven to 450 degrees and line a baking sheet with parchment paper. Spread fennel and onion onto the baking sheet, drizzle with olive oil, and combine until the olive oil is evenly distributed. Roast for 20-25 minutes or until fennel is slightly golden brown. Remove from the oven, gently toss the prepared Mayocoba beans with the fennel, and season with salt and pepper. Return to the oven and roast for another 5 minutes.
Prepare the dressing and enjoy: Combine green onion, parsley, tarragon, garlic, olive oil, orange juice, apple cider vinegar, honey, and ½ tsp salt in a bowl and mix well. Pour the dressing over the warm fennel and beans, tossing gently, and garnish with toppings before serving.