This meatless traybake starts by roasting sturdy root vegetables and licorice-y fennel. Once the vegetables are tender, we toss in cannellini beans (canned, for convenience) that marinated in a vinaigrette spiked with orange zest and thyme, then give the mix a few more minutes in the oven to warm through. Orange halves roasted with the vegetables turn succulent and their acidity mellows with cooking; we squeeze the juice and add it to the dressing that’s tossed with the still-warm vegetable-bean mixture. A sprinkle of chopped nuts completes the dish, adding toastiness and crunch. Rainbow carrots make the traybake especially colorful, or if you’re a fan of parsnips, use them in place of or in combination with the carrots. This is hearty enough to be a vegetarian main, but also makes a terrific holiday side.