Fresh green beans paired with a huge bulb of fennel from the farmers’ market is a new favorite side for me, just as roasting is my new favorite way of cooking vegetables. These were so pretty before they went into the oven that I posted this before image. They looked great after roasting as well, but we served them up with leftover baked chicken and they disappeared before having their picture taken. I will definitely serve this dish again soon and might experiment with adding some chopped shallots but the flavor was excellent with just the toss of olive oil and sprinkles of sea salt and freshly ground pepper!
Roasted Green Beans and Fennel
4 cups fresh green beans, washed, ends snipped and broken in pieces
1 large bulb fennel, greens and root trimmed, cut into small chunks, rinsed carefully and patted dry
sea salt and freshly ground pepper
Preheat oven to 400 degrees. Place green beans and fennel pieces in baking dish, drizzle with olive oil and toss to coat. Sprinkle with sea salt and ground pepper. Roast for 20 to 25 minutes.