Haricots Verts Roasted Fennel and Shallots
Brighten up your table with this elegant and flavorful recipe for Haricots Verts with Roasted Fennel and Shallots. This vibrant dish combines tender-crisp haricots verts, caramelized fennel wedges, and sweet roasted shallots for a perfect balance of texture and flavor. Enhanced with a zesty glaze of lemon juice, lemon zest, and fresh parsley, this recipe is a delightful harmony of freshness and depth. Quick to prepare in just under 40 minutes, this side dish is ideal for weeknight dinners or special occasions. Perfectly seasoned with garlic and olive oil, it pairs beautifully with roasted meats or serves as a standout addition to vegetarian spreads. Celebrate seasonal produce with this easy, wholesome, and show-stopping side!
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Recipe Information
Ingredients
- 450 grams haricots verts (French green beans)
- 1 medium fennel bulb
- 3 large shallots
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 cloves garlic (minced)
- 2 tablespoons parsley (chopped)
Instructions
Preheat your oven to 425°F (220°C).
Trim the fennel bulb by cutting off the stalks and slicing the bulb into 1/4-inch wedges.
Peel the shallots and cut them into quarters lengthwise.
In a large mixing bowl, combine the fennel wedges and shallot quarters. Drizzle with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly.
Spread the fennel and shallots in a single layer on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, flipping halfway through, until caramelized and tender.
Meanwhile, bring a large pot of salted water to a boil. Blanch the haricots verts for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking process. Drain again and set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the blanched haricots verts to the skillet and toss to combine. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 2-3 minutes, stirring occasionally.
Remove the roasted fennel and shallots from the oven and add them to the skillet with the haricots verts. Toss gently to combine.
Remove from heat and stir in the lemon zest, lemon juice, and chopped parsley. Adjust seasoning as needed.
Transfer the mixture to a serving platter and serve warm or at room temperature.
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2534 mg | 110% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 36.5 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2540 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
