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:

2 large fresh fennel bulbs, trimmed

1 lb haricots verts or small slender green beans, trimmed

5 Tbsps olive oil, divided

3/4 lb shallots, peeled, halved through root end

Equipment:

baking sheet

oven

bowl

sauce pan

frying pan

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:

Quickview
287k Calories
5g Protein
18g Total Fat
30g Carbs
48% Health Score
Limit These
Calories
287k
14%

Fat
18g
28%

  Saturated Fat
2g
16%

Carbohydrates
30g
10%

  Sugar
10g
12%

Cholesterol
0.0mg
0%

Sodium
78mg
3%

Get Enough Of These
Protein
5g
11%

Vitamin C
34mg
42%

Fiber
9g
38%

Manganese
0.72mg
36%

Potassium
1007mg
29%

Vitamin K
27µg
26%

Vitamin B6
0.51mg
25%

Folate
97µg
24%

Vitamin E
3mg
20%

Vitamin A
942IU
19%

Iron
3mg
17%

Magnesium
66mg
17%

Phosphorus
152mg
15%

Calcium
130mg
13%

Copper
0.23mg
12%

Vitamin B1
0.16mg
10%

Vitamin B2
0.17mg
10%

Vitamin B3
1mg
9%

Vitamin B5
0.77mg
8%

Zinc
0.85mg
6%

Selenium
2µg
4%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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