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Green Beans with Roasted Fennel

May 2, 2018 //  by Dr Hagmeyer

Green Beans with Roasted Fennel 2
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Green Beans with Roasted Fennel

 

 

Ingredients

  • 1 lb green beans, trimmed
  • 2 Tbsp olive oil
  • 2 large fennel bulbs, trimmed and cut into ½ inch wedges (reserve ¼ cup fronds)
  • coarse salt
  • ground pepper
  • zest of one lemon, plus 3 Tbsp of lemon juice

Instructions

  1. Preheat oven to 450 degrees with rack in lower third of the oven.
  2. In a medium bowl, toss green beans with 1 Tbsp olive oil.
  3. On a rimmed baking sheet, toss fennel wedges with remaining Tbsp olive oil and season with salt and pepper. Arrange in a single layer.
  4. Roast for 15 minutes, then flip fennel and add green beans to the cookie sheet. Roast until beans are crisp-tender, 12-15 minutes.
  5. To serve, transfer to a serving platter and drizzle with lemon juice, lemon zest and fennel fronds.

Category: Salads & Sides

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The entire contents of this website are based upon the opinions of Dr. Richard Hagmeyer unless otherwise noted. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Dr. Hagmeyer and his community. Dr. Hagmeyer encourages you to make your own health care decisions based upon your research and in partnership with a qualified healthcare professional. These statements have not been evaluated by the Food and Drug Administration. Dr. Hagmeyer products are not intended to diagnose, treat, cure or prevent any disease. If you are pregnant, nursing, taking medication, or have a medical condition, consult your physician before using any products. Copyright © 2021 Dr. Hagmeyer · All Rights Reserved · Powered by drhagmeyer.com

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