Haricots Verts, Roasted Fennel, and Shallots

Haricots Verts, Roasted Fennel, and Shallots
Photo by Pornchai Mittongtare


  • 2 large fresh fennel bulbs
  • 5 tablespoons olive oil
  • 1 pound haricots verts or small slender green beans
  • Nonstick vegetable oil spray
  • ¾ pound shallots

Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray. Cut fennel bulbs lengthwise in half. Cut halves lengthwise into 1/2-inch-wide wedges, with some core still attached to each. Combine fennel and shallots in large bowl. Add 3 tablespoons oil; stir to coat. Arrange fennel and sha...

View full recipe at Epicurious


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