Total Time
1hr
Prep 30 mins
Cook 30 mins

I LOVE this! The fennel bulb adds a delicate flavor. Adding the seeds further adds to the flavor of the fennel. I have used both fresh & frozen pearl onions, Using frozen pearl onions works out great without all the fuss of removing the skins off fresh onions. You can roast the onion & fennel bulb and make the buttery paste a head of time. Then combine with the hot green beans. Veggie amounts are flexible. This is amazing and a great side to serve with chicken, pork of beef. Source of Recipe: Inspired by Emeril & tweaked by Moi.

Ingredients Nutrition

  • 1 large fennel bulb, remove and discard stalks, trim bulb, remove core, and slice into medium strips
  • 2 cups white pearl onions, trim ends, peel and left whole, can use frozen
  • 12 -16 ounces French haricots vert, fresh, can sub. green beans, clean and trimmed
  • 1 -2 tablespoon extra virgin olive oil (EVOO)
  • 12 teaspoon sea salt
  • 2 tablespoons butter, softened at room temperature
  • 1 12 teaspoons lemon zest, finely grated
  • 12-1 teaspoon fennel seed, crushed, amount to your preference, I use less than 1 teaspoon
  • 14 teaspoon sea salt
  • 12 teaspoon ground black pepper

Directions

  1. Preheat oven to 425°.
  2. In a large bowl or plastic zipper bag combine onions, fennel slices, EVOO, salt and pepper. Toss to coat.
  3. Spread evenly in a single layer on a prepared baking sheet sprayed w/ oil. Sprinkle with sea salt.
  4. Roast fennel and onions until softened and lightly brown, about 30-40 minutes. This can be done ahead of time.
  5. Crush fennel seeds to release the oil, I use a mortar & pestle.
  6. COMBINE: to make a buttery paste and set aside; 1-2 T EVOO, 2 T butter, 1/2 t sea salt, lemon zest, pepper, fennel seeds. This can be made ahead of time.
  7. In the mean time, steam green beans until crispy tender or desired tenderness.
  8. In a serving bowl, combine roasted fennel and onions, green beans, add the buttery paste mixture to coat.
  9. Serve hot / immediately.
  10. Serve 4-6.

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