This great side was prepared at a holiday dinner with a recipe tweeked from a 2004 Bon Appetit. I could not stop eating the leftovers! I had never cooked with fennel before, but after having this side, I will definitely use it in other recipes!
Serves 6 as a sideIngredients
2 large fennel bulbs, trimmed
3 medium size shallots, peeled and halved
5 tbsp extra virgin olive oil
1 pound Haricot Verts (slender green beans), cooked
*I usually do the microwavable beans to save time, but feel free to boil!
*I usually do the microwavable beans to save time, but feel free to boil!Preheat oven to 450F
Spray a baking dish (that is rimmed) with nonstick spray
Cut fennel bulbs into even-sized pieces (about 8 pieces per bulb)
In a bowl, combine 3 tbsp oil, fennel and shallots
Lay in pan flat, sprinkle with salt and pepper
Bake for 30 minutes, stirring every ten minutes, until tender and roastedPlace beans in pan with fennel and shallots
Roast for three minutes
Serve and Enjoy!
No comments:
Post a Comment