March 2, 2015 20

Roasted Fennel with White Beans + Garlicky Parsley Oil

Roasted Fennel + White Beans | @withfoodandlove

Have you ever tried roasting fennel? Roasted fennel deepens, develops, magically transforms in the oven. Roasted fennel is one of my favorite things. But first!

Tomorrow will be the two month mark of living in St. Louis and although all of my boxes are unpacked and things are continuously starting to feel more lived in – my walls are completely bare. This cross-country move slowed me down in a way I never anticipated and I’ve been playing a serious game of catch-up ever since the holidays and packing up our home in Philly.

My to-do lists have become exponentially longer and seemingly never-ending.

And on top of all my work stuff, I just can’t keep up with all the home things I want to do and that seriously bums me out. A happy mind lives within a happy home and my home and walls need a little more love and joy splashed up on them. There are things I want to paint and rooms I need to organize and there are tons of plants I want/NEED to buy – I am dreaming of an indoor jungle vibe. Oh and I’ve got to start working on my garden! Raised beds need to be built but most importantly, I’ve got to start my little seedlings, like yesterday.

Roasted Fennel + White Beans | @withfoodandlove

Roasted Fennel + White Beans | @withfoodandlove

Roasted Fennel + White Beans | @withfoodandlove

So I declare this week, the week things at home start to finally get done. And yesterday while my husband was at work I kicked it off with a slow lunch at my dining room table, thumbing through cookbooks, eating a hearty and cozy bowl of roasted fennel and white beans, drinking many mugs of tea, potting a few plants, looking at and enjoying my new Timeshel prints and then hanging my first wall decoration above my desk.

I’ve been wanting to print off a grip of my iPhone photos for a while now. Shots from inspiring trips to faraway places, yummy meals I’ll never forget and all the places I’ve gotten to wildly explore with my husband. But the thought of going to a drugstore or uploading them somewhere online seems like such a daunting task so I used the the free timeshel app. So easy, photos > app > mailbox > yay! This monthly service is only available for iOs in the Apple Store. There are two levels of subscriptions: 10 prints a month in a nifty envelope for $5.95 or 30 prints a month in a shel for $14.95.

I really dig these guys, check out their beautiful Instagram feed for more inspriation.

Roasted Fennel + White Beans | @withfoodandlove

Roasted Fennel + White Beans | @withfoodandlove

Roasted Fennel + White Beans | @withfoodandlove

Roasted Fennel with White Beans + Garlicky Parsley Oil

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Serves 1 - 2 bowls     adjust servings

The roasted fennel also pairs perfectly with chickpeas, quinoa, millet or over a bowl of creamy polenta. Get creative, so many flavors jive here.

Ingredients

  • 1 large head of fennel
  • 4 tablespoons of olive oil, divided
  • 3 cloves of garlic
  • large handful fresh parsley
  • juice from 1/2 lemon
  • sea salt, to taste
  • black pepper, to taste
  • 1 cup cooked cannellini beans {or preferred white bean}

Instructions

  1. Preheat the oven to 425 and line a baking sheet with parchment paper.
  2. Wash and quarter the fennel bulbs. Spread the fennel onto the baking sheet and coat them lightly in 1 tablespoon of olive oil. Place the cloves of garlic on the tray, season with sea salt and pepper and roast for 20 minutes, flipping and adding the beans halfway through.
  3. When the fennel is golden brown and the beans are warmed through take them out of the oven and set aside. In a small food processor pulse together the roasted garlic cloves, parsley, lemon juice, 3 tablespoons of olive oil and a pinch of sea salt and pepper. Drizzle the parsley oil over the fennel and the beans, toss gently and serve.

This post is sponsored by Timeshel; all opinions are my own.

20 Responses to "Roasted Fennel with White Beans + Garlicky Parsley Oil"

  1. Reply

    Anna

    March 3, 2015 at 4:15 AM

    I’ve never tried fennel befor but this looks super amazing so I think I’ll have to try it!! Thanks for sharing <3

    • Reply

      Sherrie

      March 3, 2015 at 1:22 PM

      Anna you must – roasted fennel is all-time favorite of mine!

  2. Reply

    Kate

    March 3, 2015 at 10:14 AM

    The photos in this post are stunning! Roasted fennel is a favourite of mine, as are cannelini beans – this combination is just perfect.

    • Reply

      Sherrie

      March 3, 2015 at 1:23 PM

      Awe thanks so much Kate, xo!

  3. Reply

    Jessie Snyder | Faring Well

    March 3, 2015 at 10:20 AM

    I love the flavors is this dish. And I hear you on slowly getting things up on those walls – Scott and I are the worst nesters. We can let things go without being touched for months, including our walls. Inspired to get printing though now thanks to your post – I love your desk set up with those hanging pics!

    • Reply

      Sherrie

      March 3, 2015 at 1:23 PM

      Go do it – between you and Scott I am sure you have so many beautiful shots, your walls should be covered in them, xo!!

  4. Reply

    lee ojascastro

    March 3, 2015 at 10:52 AM

    Hi, I am a native of St. Louis. Obviously this isn’t our favorite time of year here, although I’ll take it over July and August any time. Spring will be here before you know it so hang in there! I am a substitute teacher and teach culinary classes to kids through COCA in the summer so I love your blog. Keep up the great work, Lee.

    • Reply

      Sherrie

      March 3, 2015 at 1:21 PM

      Hey Lee – thanks for your message. STL is pretty a-okay so far, but I do desperately need it to be springtime! It looks like COCA does some pretty great things for the community, thanks for helping spread such positive city vibes, xo.

  5. Reply

    Natalia

    March 3, 2015 at 12:58 PM

    I love fennel in juice (combined with apples) but your meal sounds interesting! Can’t wait to try it! Thank your for such a lovely inspiration!

    • Reply

      Sherrie

      March 3, 2015 at 1:18 PM

      Natalia, fennel is so good roasted – it magically transforms itself. I hope you like it, xo!

  6. Reply

    Sara @ Cake Over Steak

    March 4, 2015 at 8:31 AM

    This timeshel thing seems really cool! Phones take such amazing photos now, it’s a waste not to print some from time to time. I also really like the sound of this roasted fennel and white bean situation … I might have to make a big batch of this over the weekend so I can take it for lunch throughout the week. :-)

  7. Reply

    Jodi

    March 4, 2015 at 8:42 AM

    Such a gorgeous dish, Sherrie! Roasted fennel is one of my absolute favorites! We’ve been living in France now for 3 years and the only picture we have is one from a photobooth on our fridge. Gah! Thanking you for the inspiration in food + photos – xo

    • Reply

      Sherrie

      May 3, 2015 at 10:04 PM

      Awe your welcome sweet friend, xo!

  8. Reply

    kristie {birch and wild}

    March 6, 2015 at 11:12 AM

    Oh, I love these photos! Great idea! I also love this fennel and white bean dish. Two of my favorite flavors right there :)

  9. Reply

    JFaye

    March 8, 2015 at 11:30 PM

    This looks absolutely fabulous. Having a hard time finding dry cannelini beans. Are you purchasing your beans online or at a local grocery store?

    • Reply

      Sherrie

      March 9, 2015 at 4:53 PM

      Bob’s Red Mill sells them! You can buy them in most stores and online on Amazon. I also use organic, BPA-free, no-salt canned cannelinis.

  10. Reply

    Alexa [fooduzzi.com]

    March 11, 2015 at 11:20 PM

    Isn’t roasted fennel the best? This meal looks lovely – will definitely be giving this a try soon!

  11. Reply

    Ashlae

    December 1, 2016 at 4:39 PM

    So I decided to take this recipe and put everything in a pot because I’m feeling particularly lazy today. It’s simmering away on the stove and I cannot wait to dive into it tonight.

  12. Reply

    M

    January 21, 2017 at 1:35 PM

    So when do you add the beans? Thanks!

    • Reply

      Sherrie

      March 2, 2017 at 10:32 PM

      Uh, face palm! I’ve edited the directions. I’m not sure how I missed this – so sorry about that M!

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With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.
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