Roasted Carrots & Fennel with Beans & Chard Sauté

adapted from wakingupvegan.com
You may use two 15 oz. cans Great Northern, Cannellini, or small white beans

1 Fennel Bulb, finely sliced
3 Carrots, chopped
3 Tbls. olive oil, divided
3/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
4 garlic cloves, minced, divided
2 1/2 cups cooked white beans
1 bunch Red Chard

Wash chard, thinly slice stems and set aside, coarsely chop leaves. Preheat oven to 450°F. In a large mixing bowl, toss together fennel, carrots, half the oil, 1/2 tsp. black pepper, cayenne pepper, and half the minced garlic. Evenly arrange fennel mixture on greased baking sheet. Bake at 450° F. until golden brown, turning once, for about 15-20 minutes. Meanwhile, add remaining olive oil to a cast iron skillet and sauté sliced chard stalks over medium-high heat, until they begin to soften. Stir in remaining minced garlic, sauté until fragrant, about 30 seconds. Add chard leaves, followed by beans and 1/4 tsp pepper. Stir and sauté until chard is fully wilted, about 5 minutes. Combine with baked fennel mixture, correct seasoning with salt and pepper, garnish with a handful of minced parsley.