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Green Beans w/ Roasted Fennel & P. Onion

Source of Recipe

Inspired by Emeril & tweaked by Moi


Recipe Introduction

GREAT for the holidays, company or anytime!

List of Ingredients

COMBINE to make a paste and set aside:
2 T butter, softened
1 1/2 t grated lemon peel
1 t fennel seed, crushed
1/4 t sea salt
1/2 t ground black pepper

1 large bulb fennel, remove and discard stalks, trim bulb and slice into medium strips
2 C (10 oz. bag) fresh pearl onions, peeled and left whole
1-2 T Olive Oil
1/2 t sea salt

12 oz. fresh green beans, clean and trimmed









Recipe

Preheat oven to 425°

Fill a medium saucepan half full of water and bring to a boil. Add the pearl onions, cover, and set aside until onion skins are very soft and onions are easily peeled, about 10 minutes. Drain onions and refresh under cold running water or in an ice bath. When onions are cool enough to handle, use a paring knife peel away the tough outer skins. Set aside.

*note- you can roast at a lower temperature along with other things in the oven, but will take longer.

In a large bowl or plastic zipper bag combine onions, fennel slices, EVOO, salt and pepper. Toss to coat.

Spread evenly in a single layer on a prepared baking sheet sprayed w/ oil.
Roast until softened and lightly brown, about 30-40 minutes.

In the mean time, steam green beans until crispy tender or desired tenderness.

In a serving bowl, combine roasted fennel and onions, breen beans, add the butter mixture to coat.

Serve hot / immediately.

Serve 4-6.