Balsamic Green Beans and Fennel

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Total Time
15 mins
20 mins

Adaptation of a recipe from Live Better America. Great with grilled trout (or other fish) and roasted potatoes. Do not pre-cook green beans if they are small haricot vert.

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  1. Bring a large pot of water to a boil. Clean beans and cut fennel bulb into wedges. When water is boiling, add vegetables and blanch until crisp-tender, about 4 minutes. Drain and shock in ice water to stop cooking, then drain well.
  2. Heat oil in a large nonstick skillet over medium heat, Add onion (if not grilled) and cook 7 to 8 minutes, turning frequently, until golden brown.
  3. Add blanched vegetables, cook, uncovered, stirring and turning frequently, about 10 minutes until tender and caramelized. Add remaining ingredients and cook another 30 to 60 seconds until well coated and glazed.