Green Beans W/ Roasted Fennel and Pearl Onions
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 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)
- 1⁄2 teaspoon sea salt
- 2 tablespoons butter, softened at room temperature
- 1 1⁄2 teaspoons lemon zest, finely grated
- 1⁄2 - 1 teaspoon fennel seed, crushed, amount to your preference, I use less than 1 teaspoon
- 1⁄4 teaspoon sea salt
- 1⁄2 teaspoon ground black pepper
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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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.