GREEN BEANS W/ ROASTED FENNEL AND PEARL ONIONS

Green Beans W/ Roasted Fennel and Pearl Onions image

Provided by Chicagoland Chef du

Categories Onions

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

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

Steps:

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.