Today, I’m talking about one of my favorite sheet-pan meals.
Roasted fennel, potatoes and white beans make a wonderfully simple plant-based dinner that’s full of comforting flavors. As the fennel roasts, its mild anise flavor becomes mellow and slightly sweet, pairing beautifully with tender potatoes and creamy cannellini beans.
I like to roast the fennel and potatoes first until they’re nearly fork tender. Then I add the cannellini beans during the last few minutes of cooking so they warm through without becoming dry or mushy.
A sprinkle of oregano, a squeeze of fresh lemon and a handful of chopped parsley bring everything together beautifully.
It’s one of those easy meals that’s hearty enough for dinner yet simple enough for a busy weeknight.
What’s your favorite way to enjoy fennel?
I started out over a decade ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
