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Haricots Verts, Roasted Fennel, and Shallots

Haricots Verts, Roasted Fennel, and Shallots
Haricots Verts, Roasted Fennel, and Shallots requires around 45 minutes from start to finish. Watching your figure? This gluten free and vegan recipe has 396 calories, 13g of protein, and 18g of fat per serving. This recipe serves 4. Not If you have fennel bulbs, slender beans, shallots, and a few other ingredients on hand, you can make it. It works well as a side dish.

Instructions

1
Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray.
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Baking SheetBaking Sheet
OvenOven
2
Cut fennel bulbs lengthwise in half.
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Fennel BulbFennel Bulb
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.
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ShallotShallot
FennelFennel
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BowlBowl
5
Add 3 tablespoons oil; stir to coat. Arrange fennel and shallots in single layer on prepared sheet.
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ShallotShallot
FennelFennel
Cooking OilCooking Oil
6
Sprinkle generously with salt and pepper. Roast until tender and golden, stirring every 10 minutes, about 35 minutes.
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Salt And PepperSalt And Pepper
7
Cook haricots verts in large saucepan of boiling salted water until crisp-tender, about 3 minutes.
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Haricots VertsHaricots Verts
WaterWater
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Sauce PanSauce Pan
8
Drain. Rinse with cold water and drain again. Pat dry.
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WaterWater
9
Heat remaining 2 tablespoons oil in large skillet over medium-high heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
10
Add roasted vegetables and haricots verts; toss until heated through, about 3 minutes. Season with salt and pepper.
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Salt And PepperSalt And Pepper
Haricots VertsHaricots Verts
VegetableVegetable
11
Transfer to bowl and serve.
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BowlBowl
DifficultyHard
Ready In45 m.
Servings4
Health Score48
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreePaleolithicLacto Ovo VegetarianPrimal
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