Balsamic Green Beans and Fennel

1. 1

   Bring a large pot of water to a boil.

2. 2

   Clean beans and cut fennel bulb into wedges.

3. 3

   When water is boiling, add vegetables and blanch until crisp-tender, about 4 minutes.

4. 4

   Drain and shock in ice water to stop cooking, then drain well.

5. 5

   Heat oil in a large nonstick skillet over medium heat, Add onion (if not grilled) and cook 7 to 8 minutes, turning frequently, until golden brown.

6. 6

   Add blanched vegetables, cook, uncovered, stirring and turning frequently, about 10 minutes until tender and caramelized.

7. 7

   Add remaining ingredients and cook another 30 to 60 seconds until well coated and glazed.

* Per serving · 4 servings · Values may vary.

No additional tips available.