Roasted Fennel with White Beans + Garlicky Parsley Oil

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

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


  • 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}


  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.
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