Green Beans, Roasted Fennel and Shallots

By commercecook

This recipe can be made up to 1 day ahead and reheated.

Ingredients

• 1 medium fennel bulb
• 3/4 pound shallots, peeled, halved through root end
• 4 tablespoons olive oil, divided
• 1 pound green beans, trimmed
• salt and pepper to taste

Details

Servings 4

Preparation

Step 1

Preheat oven to 425 degrees.
Line baking sheet with foil.

Cut fennel bulb lengthwise in half, cut out core, cut halves lengthwise into 1/2 inch wide pieces.

Combine fennel and shallots in large bowl. Add 2 tablespoons olive oil, stir to coat, season with salt and pepper. Arrange fennel and shallots in single layer on baking sheet. Roast in oven until tender and golden, stirring every 10 minutes, about 30 minutes total cooking time.

Cook green beans in a large saucepan of boiling salted water until crisp-tender about 7 minutes. When cooked, drain immediately, then submerge in ice bath. Once cold, remove from ice bath and drain. Keep in refrigerator until ready to use.

Heat remaining 2 tablespoons olive oil, or butter, in large skillet over medium-high heat. Add green beans, fennel and shallots. Toss until heated through, about 3-5 minutes. Season as needed.