Green Beans W/ Roasted Fennel and Pearl Onions

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4-6
UNITS: US

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
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DIRECTIONS

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