Haricots Verts, Roasted Fennel and Shallots

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READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 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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