a tray of roasted fennel

Sheet Pan Roasted Fennel and White Beans with Parsley Oil

Keyword gluten-free, grain-free, refined sugar-free, vegan
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 portions


  • 2 medium fennel bulbs
  • 3 tablespoons olive oil (divided)
  • 3 garlic cloves
  • 1 tablespoon lemon juice
  • 1/4 cup fresh parsley, finely chopped
  • sea salt, to taste
  • black pepper, to taste
  • 1 cup cooked white beans


  • Preheat the oven to 450 and line a baking sheet with parchment paper.
  • Wash and quarter the fennel bulbs. Spread the fennel onto the baking sheet and coat them in 1 tablespoon of olive oil. Place the cloves of garlic on the tray, season with salt and pepper and roast for 15 minutes
  • Remove the tray from the oven and flip the fennel. Add the white beans to the tray and return the tray to the oven and roast for another 5 minutes or until the fennel starts to brown. Remove from the oven and set aside. 
  • Meanwhile in a small bowl whisk together the remaining 2 tablespoons olive oil, lemon juice and parsley with a pinch of salt and pepper. Pour the mixture over the fennel and white beans, toss and serve warm.