Sheet Pan Roasted Vegetables with White Beans, Fennel and Rosemary

Crispy potatoes, fennel and carrots are roasted on a single tray with white beans, cherry tomatoes and rosemary. With lemon zest and parsley, this becomes a filling dish that needs almost no washing up.

By yumbelo · 4 servings · 50 minutes

Ingredients

• 800 g Waxy potatoes
• 2 pc Fennel bulbs
• 3 pc Carrots
• 1 pc Red onion
• 1 can Can of white beans (drained, approx. 240 g)
• 250 g Cherry tomatoes
• 3 pc Garlic cloves
• 2 pc Rosemary sprigs
• 4 tbsp Olive oil
• 1 tsp Sweet paprika powder
• 1 pc Lemon (zest and juice)
• 1 bunch Parsley
• Salt
• Pepper

Method

1. Preheat the oven to 220 °C conventional heat and line a large baking tray with baking paper.
2. Wash the potatoes and cut them into pieces about 2 cm in size. Trim the fennel, remove the core and cut into wedges. Peel the carrots and cut them into thick slices. Cut the onion into wedges.
3. Toss the prepared vegetables with 3 tbsp olive oil, paprika powder, salt and pepper in a large bowl and spread them out on the tray.
4. Roast the tray in the oven for 25 minutes, until the potatoes are almost tender.
5. Add the drained white beans, the halved cherry tomatoes, the unpeeled garlic cloves and the rosemary sprigs between the vegetables on the tray, drizzle with the remaining olive oil and bake for another 15 to 20 minutes, until everything is golden brown.
6. Scrub the lemon well in hot water, finely grate the zest and squeeze out the juice. Finely chop the parsley.
7. Squeeze the garlic cloves out of their skins, fold them under the tray vegetables with the lemon juice, zest and parsley, season with salt and pepper to taste and serve immediately.