Haricots Verts, Roasted Fennel and Shallots

"I found this delicious recipe on the epicurious website to add to our Christmas Eve dinner with Roast Beef. Sounds great!"
 
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Ready In:
50mins
Ingredients:
5
Serves:
4-6
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ingredients

  • nonstick vegetable cooking spray
  • 2 large fresh fennel bulbs, trimmed
  • 34 lb shallot, peeled, halved through root end
  • 5 tablespoons olive oil, divided
  • 1 lb French haricots vert or 1 small slender green beans, trimmed
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directions

  • Preheat oven to 450°F
  • 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.

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Reviews

  1. I will make this again, because I had to make the dish without the fennel bulbs. My husband went to every green grocer in town trying to find them, but they are a bit of a specialty here and need to be ordered. However, I followed the rest of the recipe, and it was lovely, thank you.
     
  2. We loved the addition of roasted fennel in this dish. I did not use the additional oil after lightly steaming the beans, and just tossed with the roasted fennel and shallots. It was delicious.
     
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RECIPE SUBMITTED BY

Realtor in both Louisiana and Mississippi Cooking destresses me.
 
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