Green Beans W/ Roasted Fennel and Pearl Onions

Name: Green Beans W/ Roasted Fennel and Pearl Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); ½ teaspoon sea salt; 2 tablespoons butter, softened at room temperature; 1 ½ teaspoons lemon zest, finely grated; 12-1 teaspoon fennel seed, crushed, amount to your preference, I use less than 1 teaspoon; ¼ teaspoon sea salt; ½ teaspoon ground black pepper

Servings: persons

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)
½ teaspoon sea salt
2 tablespoons butter, softened at room temperature
1 ½ teaspoons lemon zest, finely grated
12-1 teaspoon fennel seed, crushed, amount to your preference, I use less than 1 teaspoon
¼ teaspoon sea salt
½ teaspoon ground black pepper

1
Preheat oven to 425.
2
In a large bowl or plastic zipper bag combine onions, fennel slices, EVOO, salt and pepper.
3
Toss to coat.
4
Spread evenly in a single layer on a prepared baking sheet sprayed w/ oil.
5
Sprinkle with sea salt.
6
Roast fennel and onions until softened and lightly brown, about 30-40 minutes.
7
This can be done ahead of time.
8
Crush fennel seeds to release the oil, I use a mortar & pestle.
9
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.
10
This can be made ahead of time.
11
In the mean time, steam green beans until crispy tender or desired tenderness.
12
In a serving bowl, combine roasted fennel and onions, green beans, add the buttery paste mixture to coat.
13
Serve hot / immediately.
14
Serve 4-6.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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), and more.

Yes, Green Beans W/ Roasted Fennel and Pearl Onions falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!