Haricots verts, roasted fennel, and shallots

Ready in 40 minutes

great side

Top-ranked recipe named "Haricots verts, roasted fennel, and shallots"

5 avg, 1 review(s) 100% would make again

Ingredients

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3 Nonstick vegetable oil spray
2 large fresh fennel bulbs
3/4 lb shallots; peeled, halved, through root end
5 tablespoon olive oil; divided
1 lb haricots verts; or small slender green bean, trimmed

Original recipe makes 4

Servings  

Preparation

1. 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.

2. 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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 283 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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