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Roasted Tomatoes and Fennel with White Beans

Course Side Dish
Keyword BBQ, fennel, Tomato, white beans


  • 2 Fennel bulbs thinly sliced
  • 1 pound Roma tomatoes cut in quarters
  • 6 cloves Garlic thinly sliced
  • 1/4 cup olive oil
  • Coarse salt and pepper
  • 6 sprigs of fresh Thyme
  • 1 15 oz can of Cannellini Beans drained and rinsed


  1. Preheat oven to 425°F.
  2. Spread Fennel, garlic, thyme and tomatoes in a roasting pan. Drizzle with olive oil, salt and pepper. Toss everything together until well-coated and roast in preheated oven for about 45 minutes, reaching in every 15 minutes with a spatula to roll the tomatoes and onions around to ensure all sides get blistered. Mix in beans while tomatoes are still warm.