INGREDIENTS

  • 1 large fennel bulb , remove and discard stalks, trim bulb and slice into medium strips
  • 2 cups pearl onions, trim ends, peel and left whole
  • 12 ounces fresh green beans , clean and trimmed
  • 1-2 tablespoon extra virgin olive oil (EVOO)
  • 1/2 teaspoon sea salt
  • 2 tablespoons butter , softened
  • 1 1/2 teaspoons grated lemon zest
  • 1 teaspoon fennel seeds , crushed
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon ground black pepper

DIRECTIONS

  1. Preheat oven to 425°.
  2. In a large bowl or plastic zipper bag combine onions, fennel slices, EVOO, salt and pepper. Toss to coat.
  3. Spread evenly in a single layer on a prepared baking sheet sprayed w/ oil. Sprinkle with sea salt.
  4. Roast fennel and onions until softened and lightly brown, about 30-40 minutes.
  5. COMBINE to make a buttery paste and set aside:.
  6. 1-2 T EVOO, 2 T butter, 1/2 t sea salt, lemon zest, pepper.
  7. In the mean time, steam green beans until crispy tender or desired tenderness.
  8. In a serving bowl, combine roasted fennel and onions, green beans, add the combined buttery paste mixture to coat.
  9. Serve hot / immediately.
  10. Serve 4-6.