Best Haricots Verts Roasted Fennel And Shallots Recipes

Haricots Verts, Roasted Fennel, and Shallots image

Yield Makes 4 servings

Number Of Ingredients 5

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

Steps:

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.

Haricots Verts, Roasted Fennel and Shallots image

Provided by Penny Stettinius

Categories Onions

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 5

nonstick vegetable cooking spray
2 large fresh fennel bulbs, trimmed
3/4 lb shallot, peeled, halved through root end
5 tablespoons olive oil, divided
1 lb French haricots vert or 1 small slender green beans, trimmed

Steps:

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.

Nutrition Facts : Calories 285.6, Fat 17.4, SaturatedFat 2.4, Sodium 84.3, Carbohydrate 31.8, Fiber 7.8, Sugar 1.6, Protein 5.8

Haricots Verts, Roasted Fennel, And Shallots Recipe image

Provided by á-170456

Number Of Ingredients 5

Nonstick vegetable oil spray
2 large fresh fennel bulbs trimmed
3/4 pound shallots peeled, and halved through root end
5 tablespoons olive oil divided
1 pound haricots verts trimmed (or small slender green beans)

Steps:

Preheat oven to 450 degrees. 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. This recipe yields 4 servings.