Roasted Fennel and White Beans with Parsley

Source: Sher Castellano

Sheet Pan:
2 medium fennel bulbs
1 tablespoon olive oil
1 cup cooked white beans
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
Parsley Sauce Ingredients:
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 cup fresh parsley, finely minced
pinch, fine sea salt
pinch, black pepper

Preheat the oven to 450° and line a sheet pan with parchment paper.

Wash and cut the fennel bulbs in half. Then cut into wedges. Spread the fennel onto the sheet pan and drizzle with the olive oil. Roast the fennel for 15 minutes and remove the pan from the oven.

Sprinkle the white beans onto the fennel and then sprinkle the whole pan with salt and pepper. Return the pan to the oven and roast for another 10 minutes or until the fennel starts to brown. Remove from the oven and set aside.

Prepare the parsley mixture by combining all of the ingredients in a small bowl and whisk well.

Pour the parsley mixture over the warm fennel and white beans, toss lightly and serve.