Directions:
- Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb half ito 1/2-inch-wide wedges, leaving some ore attached to each wedge.
- Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.
- Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 393.07 Kcal (1646 kJ) | ||
| Calories from fat | 266.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.63g | 46% | |
|---|---|---|---|
| Sodium | 689.79mg | 29% | |
| Potassium | 343mg | 7% | |
| Total Carbs | 27.63g | 9% | |
| Sugars | 6.36g | 25% | |
| Dietary Fiber | 5.59g | 22% | |
| Protein | 5.22g | 10% | |
| Vitamin C | 10mg | 17% | |
| Iron | 2.5mg | 14% | |
| Calcium | 76mg | 8% | |
| Amount Per 100 g | |||
| Calories | 95.55 Kcal (400 kJ) | ||
| Calories from fat | 64.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.2g | 46% | |
|---|---|---|---|
| Sodium | 167.68mg | 29% | |
| Potassium | 83.38mg | 7% | |
| Total Carbs | 6.72g | 9% | |
| Sugars | 1.55g | 25% | |
| Dietary Fiber | 1.36g | 22% | |
| Protein | 1.27g | 10% | |
| Vitamin C | 2.4mg | 17% | |
| Iron | 0.6mg | 14% | |
| Calcium | 18.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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