Haricots Verts, Roasted Fennel And Shallots

1. 1

   Preheat oven to 450u00b0F

2. 2

   Spray rimmed baking sheet with nonstick spray. Cut fennel bulbs lengthwise in half.

3. 3

   Cut halves lengthwise into 1/2-inch-wide wedges, with some core still attached to each. Combine fennel and shallots in large bowl.

4. 4

   Add 3 tablespoons oil; stir to coat.

5. 5

   Arrange fennel and shallots in single layer on prepared sheet.

6. 6

   Sprinkle generously with salt and pepper.

7. 7

   Roast until tender and golden, stirring every 10 minutes, about 35 minutes.

8. 8

   Cook haricots verts in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain.

9. 9

   Rinse with cold water and drain again.

10. 10

    Pat dry.

11. 11

    Heat remaining 2 tablespoons oil in large skillet over medium-high heat.

12. 12

    Add roasted vegetables and haricots verts; toss until heated through, about 3 minutes.

13. 13

    Season with salt and pepper.

14. 14

    Transfer to bowl and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.