Haricots Verts, Roasted Fennel, And Shallots

Haricots Verts, Roasted Fennel, And Shallots takes approximately 45 minutes from beginning to end. This recipe makes 4 servings with 287 calories, 6g of protein, and 18g of fat each. For $1.45 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. Not a lot of people really liked this side dish. If you have fennel bulbs, green beans, shallots, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. This recipe from Bon Appetit has 6 fans. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is tremendous. Users who liked this recipe also liked Fresh Greens With Roasted Beets, Haricots Verts & Goat Cheese C, Teriyaki Roasted Salmon with Oranges, Fingerling Potatoes and Haricots Verts, and Club 55 Haricots Verts.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 450°F.
2. Spray rimmed baking sheet with nonstick spray.
3. Cut fennel bulbs lengthwise in half. Cut halves lengthwise into 1/2-inch-wide wedges, with some core still attached to each.
4. Combine fennel and shallots in large bowl.
5. Add 3 tablespoons oil; stir to coat.
6. Arrange fennel and shallots in single layer on prepared sheet.
7. Sprinkle generously with salt and pepper.
8. Roast until tender and golden, stirring every 10 minutes, about 35 minutes.
9. Cook haricots verts in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain.
10. Rinse with cold water and drain again. Pat dry.
11. 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.
12. Season with salt and pepper.
13. Transfer to bowl and serve.

 

Step by step:

1. Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray.

2. Cut fennel bulbs lengthwise in half.

3. Cut halves lengthwise into 1/2-inch-wide wedges, with some core still attached to each.

4. Combine fennel and shallots in large bowl.

5. 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.

6. Drain. Rinse with cold water and drain again. Pat dry.

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

8. Add roasted vegetables and haricots verts; toss until heated through, about 3 minutes. Season with salt and pepper.

9. Transfer to bowl and serve.

Nutrition Information:

covered percent of daily need