Haricots Verts, Roasted Fennel, And Shallots

Haricots Verts, Roasted Fennel, And Shallots
Haricots Verts, Roasted Fennel, And Shallots

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Nonstick vegetable oil spray

  • 2

    large fresh fennel bulbs trimmed

  • 3/4

    pound shallots peeled, and halved through root end

  • 5

    tablespoons olive oil divided

  • 1

    pound haricots verts trimmed (or small slender green beans)

Directions

Preheat oven to 450 degrees. Spray rimmed baking sheet with nonstick spray. Cut fennel bulbs lengthwise in half. Cut halves lengthwise into 1/2-inch-wide wedges, with some core still attached to each. Combine fennel and shallots in large bowl. Add 3 tablespoons oil; stir to coat. Arrange fennel and shallots in single layer on prepared sheet. Sprinkle generously with salt and pepper. Roast until tender and golden, stirring every 10 minutes, about 35 minutes. Cook haricots verts in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse with cold water and drain again. Pat dry. Heat remaining 2 tablespoons oil in large skillet over medium-high heat. Add roasted vegetables and haricots verts; toss until heated through, about 3 minutes. Season with salt and pepper. Transfer to bowl and serve. This recipe yields 4 servings.

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