Vegan Winter Vegetable Sheet Pan Dinner with Beans

onions (halved and roughly cubed)

garlic (crushed)

head celery (peeled and cut into 1/4 inch (1/2cm) cubes)

Jerusalem artichokes (roughly cut up (no need to peel - they'll melt away if you do))

medium fennel bulbs (trimmed and cut into 8 wedges)

thyme (leaves picked)

Oil (salt and pepper)

white wine OR vegetable stock

cooked borlotti beans (about 1 can)

Small radicchio (OR red cabbage, thinly sliced)

toasted hazelnuts (roughly chopped)

Fresh thyme

Juice of 1 lemon